Rhubarb Pudding
Serves 8

1 cup flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1 egg, beaten
1/4 cup milk
1 1/2 cups sugar
2 cups water, boiling
1 cup sugar
3 cups rhubarb, diced

Preheat your oven to 400 degrees. Sift together the flour, baking powder and salt. Cut in the shortening until well blended. In a large bowl, combine the egg, milk and sugar until the sugar is dissolved. Add the dry ingredients and mix well. Pour the batter into a well greased baking dish. Bring the water to a boil and add the sugar. Stir well to dissolve the sugar and add the rhubarb. Allow this topping to rest for 2 minutes and then pour it over the cake batter.

Bake for 30-35 minutes until cake is set.