Ingredients:
- ¾ lb. rhubarb, trimmed and cut into 1 ½” pieces on an angle
- 1 ½ cups sugar
- 4 tbsp. unsalted butter, plus 6 tbsp. cut into ½” cubes and chilled
- 1 tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 2 ½ cups flour
- 2 tsp. baking powder
- ½ cup vegetable shortening
- ⅓ cup milk
- 2 eggs
- Vanilla ice cream or whipped cream, for serving (optional)