tsp. b. powder
c. fresh or frozen fruit
Preheat oven to 450 degrees F. Sift dry ingredients together.Cut in crisco. Add milk and beaten egg. Mix with fork. Cook rhubarb in water to cover until soft but firm. Drain. Roll out dough to 1/4 inch. Spread rhubarb on dough. Roll dough up as jelly roll. Cut into pinwheels 1 1/2 inch thick. Put in 8x8 pan. Heat water and sugar and pour syrup over pinwheels. Bake about 20 minutes.