Old-Fashioned Rhubarb Shortcake

4 c. cut rhubarb

Cinnamon and nutmeg

1 c. sugar

1 egg

½ c. milk

4 T corn oil

2 T sugar or honey

1 ½ c. flour

1 T baking powder

4 T corn oil

½ tsp. salt

Line an 8 x 12 inch pan with rhubarb cut into 1-inch pieces. Shake spices over the rhubarb and sprinkle with 1 cup or more of sugar.

In a bowl, beat the egg with the oil and milk. Add the 2 tablespoons honey or sugar. Combine the dry ingredients in another bowl. Stir in the liquid into the dry, adding more milk, if necessary, for a sloppy dough (almost a thick batter). Spread this over the rhubarb mixture; bake at 400 degrees for 20 minutes.