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- 3 cups diced rhubarb
- 2 cups sugar, divided
- 1 tablespoon butter
- 1/2 cup shortening
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- Whipped cream or ice cream, optional
- Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.
Variation: Cherries, peaches or apricots can be substituted for the rhubarb.