Rhubarb Shortcake - cooking recipe

Ingredients

1 1/2 c. chopped rhubarb
1/4 c. shortening
1 egg
1/2 c. milk
3/4 c. sugar
1 1/4 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 tsp. baking powder
1/4 c. chopped nuts

Preparation

Cover rhubarb with boiling water and let stand 5 minutes; drain.
Cream sugar and shortening, add egg and beat well.
Fold in dry ingredients alternately with milk.
Fold in rhubarb and nuts.
Pour in greased pan and bake at 350\u00b0 for 40 minutes.