Rhubarb Pudding Cake

4 cups diced fresh or frozen rhubarb

1-1/2 cups sugar, divided

1/4 cup shortening

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.

Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.

Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake at 350� for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yield: 9 servings.

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