Rhubarb Pudding

Directions

1. 1
   Cream shortening and sugar.
2. 2
   Add egg.
3. 3
   Stir in sour milk. Sift all the dry ingredients.
4. 4
   Combine two mixtures, creating a cake batter.
5. 5
   Fold in 2 cups rhubarb.
6. 6
   Pour into 9 x 12-inch baking pan.
7. 7
   Sprinkle with brown sugar and dot with butter.
8. 8
   Bake in moderate (350°) oven for 30 minutes.
9. 9
   Serve hot or cold.