A quick and easy dessert. If you want, switch out half the rhubarb for blueberries, strawberries, or raspberries.
Preheat oven to 350°F.
Mix rhubarb, sugar and vanilla in an oven-proof dish. Set aside.
In a large bowl, stir flour, baking powder, salt and sugar.
Add butter to dry ingredients. Work butter into dry ingredients with a pastry cutter or two knives until they are reduced to pea-sized pieces.
Make a well in the center of the mixture and pour in the egg and milk. Incorporate gently until the dry ingredients are moistened.
Pour the dough on the rhubarb.
Bake for 40-45 minutes.