Rhubarb Cream Cake

3 Cups Chopped Rhubarb
1 Cup Sugar
1/2 Cup Shortening
1 Cup Sugar
2 Eggs
2 Cups Flour
1 Cup Milk
3 Teaspoons Baking Powder
1 Tablespoon Vanilla
2 Cups Heavy Cream

Preheat oven to 350.

Mix rhubarb and 1 cup sugar in a bowl and set aside.

Cream shortening and sugar in a mixing bowl, add eggs and beat. Add flour, milk, and baking powder, mix well.

Pour into greased and floured 9 x 13" deep baking dish.

Top with the rhubarb/sugar mixture, and then pour the heavy cream over the top.

Bake at 350 for 45-60 minutes, until top is golden brown and a toothpick comes out clean.

Serve with whipped cream or vanilla ice cream.

YUM!!!