3 tbsp. butter
3/4 c. brown sugar
2 c. rhubarb
1 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening
3/4 c. sugar
1 egg
1 1/2 tsp. vanilla
2/3 c. milk

Melt butter in 9 x 1 1/2 inch pan. Stir in brown sugar. Arrange sliced rhubarb in pan. Combine flour, baking powder, and salt. In bowl, beat shortening about 30 seconds. Add sugar; beat until well combined. Add egg and vanilla; beat 1 minute. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Spread batter evenly over rhubarb. Bake at 350 for 55 to 60 minutes. Cool in pan for 5 minutes; invert onto a serving plate. Serve warm or cold. Makes 8 servings.