Last Minute Rhubarb Dessert
|Egg||1 , beaten|
|Sugar||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Rhubarb||1 Pound, frozen|
|Boiling water||1 Cup (16 tbs)|
Combine all ingredients except rhubarb and water in large mixer bowl.
Mix at low speed of mixer until well blended.
Spread in well-greased 9-inch square pan.
Add rhubarb to boiling water in saucepan.
Return to boiling point over high heat, separating fruit with fork.
Pour over batter in pan.
Bake at 400° for 25 to 30 minutes until golden brown.