Old Fashioned Rhubarb Pudding Cake

My mother has an abundance of rhubarb in her garden.  She keeps giving me a whole bunch of rhubarb, which makes me so happy.  I decided I need to find other things to do with it other than sticking it in a pie.
And then I found a recipe for Rhubarb Pudding Cake.  I am so excited to try it!  I love rhubarb and am sure this is going to scintillate the taste buds.

What you need:
4 cups diced fresh or frozen rhubarb
1 1/2 cups sugar, divided
1/4 cup shortening
1 egg
1/2 tsp vanilla extract
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk

What to do:
In a large saucepan, combine rhubarb and 1 cup sugar.  Cook over medium heat for 12-15 minutes or until rhubarb is tender.
Meanwhile, in a small mixing bowl, cream shortening, and the remaining sugar; beat in egg and vanilla.  Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk.  Beat just until combined.
Pour into a greased 9" square  baking dish.  Pour the rhubarb mixture over the batter.  Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.