Shortcake With Fresh Rhubarb Sauce

• 1-1/2 cups chopped fresh rhubarb
• 1/4 cup shortening
• 3/4 cup sugar
• 1 large egg
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 cup 2% milk
• 1/4 cup chopped walnuts or pecans
• 3/4 to 1 cup sugar
• 1/2 cup water
• 4 cups cubed fresh rhubarb (1-inch)
• Dash ground cinnamon, optional

1. Preheat oven to 350u0b0. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry.
2. 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.
3. 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.

fresh rhubarb, shortening, sugar, egg, flour, baking powder, salt, baking soda, ground cinnamon, milk, walnuts, sugar, water, fresh rhubarb, ground cinnamon

Taken from www.tasteofhome.com/recipes/shortcake-with-fresh-rhubarb-sauce/ (may not work)