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

Mix dry ingredients with shortening like pie crust. Add egg and milk together. Add to dry ingredients. Spread in large pie plate. Cube rhubarb, add 1 cup sugar and 2 tablespoons flour and spread over shortcake. Bake 25 to 30 minutes at 350 degrees. Cover with aluminum foil the last 10 minutes to tenderize the rhubarb.