Rhubarb Pudding - cooking recipe

Ingredients

1 c. white sugar
2 tsp. melted shortening
1 c. sour milk
1/2 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
1 egg, well beaten
2 c. flour
2 c. diced rhubarb

Preparation

Cream shortening and sugar.
Add egg.
Stir in sour milk. Sift all the dry ingredients.
Combine two mixtures, creating a cake batter.
Fold in 2 cups rhubarb.
Pour into 9 x 12-inch baking pan.
Sprinkle with brown sugar and dot with butter.
Bake in moderate (350\u00b0) oven for 30 minutes.
Serve hot or cold.