Rhubarb Cobbler

Rhubarb Cobbler








6 cup rhubarb, cut in small pieces

2 cups sugar

2 tablespoons butter

2 eggs

2 cups sugar

1 cup shortening

2 cups flour

2 teaspoons baking powder

1 cup milk







Put rhubarb pieces in 13 x 9-inch baking pan. Cover rhubarb with 2 cups sugar and dot with butter. Cream shortening and sugar together; add eggs and beat well. Sift flour and baking powder together. Add flour alternately with the milk to the shortening mixture. Mix well after each addition. Pour batter over rhubarb. Bake in preheated 350 degrees oven for 50 to 60 minutes. Serve warm or cold with Cool Whip or ice cream.