This unique, great-tasting dessert makes great use of fresh rhubarb and tastes GREAT!!
- 4 pounds rhubarb, cut into 1-inch pieces
- 2 cups white sugar
- 1 ⅓ cups raisins
- ¼ cup vegetable shortening
- ⅔ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅔ cup milk
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.
Prep time: 25 mins / Cooking time: 1 hr / Total time: 1 hr 25 mins
Serving: 20 / Yield: 1 9×13-inch dish