Rhubarb Puffs With Golden Sauce
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Rhubarb||1 Cup (16 tbs), finley diced|
Cream shortening with sugar until fluffy.
Add egg and vanilla and beat well.
Sift flour with baking powder and salt.
Add alternately to creamed mixture with milk.
Fold in rhubarb.
Fill greased muffin pans two-thirds full of batter.
Bake at 375° in moderately hot oven for 25 minutes, or until done.
Remove from pan.