Diva's Grandma Z's Rhubarb Cake or any Fruit

Diva’s Memories of Recipes Grandma Z's Rhubarb Cake
Inspiration: We made this on the farm all the time.  You can use any fruit for a variety.  I even use it to make carrot cake.  The cinnamon & sugar on the top makes it require no icing.
Ingredients: 1~1/2 cup brown sugar 1/2 cup melted butter 1 egg 2 cups flour 1 tsp baking soda 1 tsp vanilla 2 cups chopped rhubarb 1 cup sour milk (if you don't have sour milk, add 1 TB vinegar to milk) 1/2 cup sugar 1~1/2 tsp cinnamon	Instructions: Cream brown sugar and butter slightly, add egg and vanilla and beat.  Sift together soda and flour and add to cream mixture. Stir in rhubarb and sour milk til creamy.  Put in a 9x13 greased baking dish and Bake @ 350 degrees F for 35-40 minutes.
Variation: refrigerate and can be topped with whipped cream or ice cream.

Diva's Almond shortcake with Strawberry-Rhubarb Sauce

Diva’s Memories of Recipes Almond shortcake with Strawberry-Rhubarb Sauce
Inspiration:  I love Strawberries and Rhubarb
Ingredients: 2~3/4 cup Bisquick baking mix 1/2 cup milk 3 TB sugar 3 TB margarine or butter, melted 2 TB slivered almonds additional sprinkle of: milk and sugar _____________ Sauce: 3 cups cut~up Rhubarb 2 cups Strawberries 1 cup sugar 1 TB water 2 TB cornstarch 2 TB cold water	Instructions: Heat Oven to 425 degrees Grease round pan 9x1~1/2 inches Mix baking, 1/2 cup milk, 3 TB sugar and maragrine until a soft dough forms.  Pat in bottom of pan and brush with milk.  Sprinkle sugar and almonds over the top.  Bake for 15~20 minutes or until light brown.  Remove from pan, cool and cut into wedges.  Split horizontally and fill and top with sauce.  Top with whipped cream. ______________ Sauce: Heat Rhubarb, sugar and 1 TB water to a boil in a 2~QT saucepan.  reduce heat.  Mix cornstarch and cold water to a paste.  Stir in Rhubarb mixture.  Simmer uncovered for about 5 minutes, stirring occasionally until Rhubarb is tender.  Cool sauce and add Strawberries.  Top with cool whip.
Variation: Can be topped with any fruit of your choice Sauce can be made ahead of time and stored in refrigerator.   Yield serves 8