1.5 lbs. strawberry rhubarb
1 cup sugar (white)
4 Tbsp. butter
1 egg (beaten)
1 cup of milk
2 cups of flour
2 tsp. baking powder
2 cups brown sugar
2 loaf pans
Cut rhubarb into 1-inch pieces. Divide evenly in bottom of loaf pans.
Sprinkle 1 cup of brown sugar over each layer of rhubarb.
Make shortcake batter out of remaining ingredients.
Cream butter, sugar and beaten egg
Add flour, milk and baking powder
Pour batter (divided evenly) over rhubarb and brown sugar
Bake for one hour at 350 degrees
Turn pans upside down to cool. Serve in upside down position so that the rhubarb is on top.