This unique, great-tasting dessert makes great use of fresh rhubarb and tastes GREAT!!
Original recipe makes 1 9×13-inch dish
Ingredients
4 pounds rhubarb, cut into 1-inch pieces
2 cups white sugar
1 1/3 cups raisins
1/4 cup vegetable shortening
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
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PREP
25 mins
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COOK
1 hr
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READY IN
1 hr 25 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
- Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.
- Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.
Nutrition
Calories: 235 kcal
Carbohydrates: 49.6 g
Cholesterol: 22 mg
Fat: 3.6 g
Fiber: 2.4 g
Protein: 3.3 g
Sodium: 124 mg