Recipe

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• 2 tbsp butter, melted
• 1 cup granulated sugar, divided
• 1/4 cup brown sugar , firmly packed
• 2 cups fresh rhubarb , cut into 1/2 inch pieces
• 1/3 cup crisco butter flavor shortening
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• french vanilla cool whip

• 1 Preheat oven to 350 degrees.
• 2 In a small bowl, add melted butter, 1/2 cup granulated sugar, brown sugar, and the cut-up rhubarb, mix together.
• 3 In a greased (9-inch) square baking pan, add the rhubarb-sugar mixture.
• 4 In a medium-size mixing bowl, cream shortening and remaining 1/2 cup sugar.
• 5 Add the egg and vanilla extract; beat well.
• 6 Sift together, the flour, baking powder, and salt.
• 7 Add milk and sifted, flour mixture; alternately to the creamed mixture.
• 8 Spread over the rhubarb/sugar mixture.
• 9 Bake at 350 degrees for 45 minutes.
• 10 Let cake sit for 10 minutes in pan, before inverting onto serving plate.
• 11 Let cake cool just a bit, but serve slightly warmed, topped with French Vanilla Cool Whip.
• 12 Cut cake to make 6 servings.
• 13 Enjoy!