Ingredients
1-1/2 cups chopped fresh rhubarb1/4 cup shortening3/4 cup sugar1 large egg1-1/4 cups all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda1/4 teaspoon ground cinnamon1/2 cup 2% milk1/4 cup chopped walnuts or pecansSAUCE:3/4 to 1 cup sugar1/2 cup water4 cups cubed fresh rhubarb (1-inch)Dash ground cinnamon, optional
Preparation
Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry.
Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.
