- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.
06/30/2019
recipepes.com
blushing betty (rhubarb dessert), recipe
PT15M
PT1H
5
455 calories
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