Ingredients1 h 25 m servings 235 cals
- 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.
Per Serving: 235 calories; 3.6 g fat; 49.6 g carbohydrates; 3.3 g protein; 19 mg cholesterol; 124 mg sodium. Full nutrition
ReviewsRead all reviews 3
I didn’t want to make a full 9x13 pan of this dessert so I halved the amount and baked it in a 8” round cake pan. I don’t have a scale so I simply generously covered the bottom of the cake pan ...
i followed one reviewers note and made it in a pie pan with a small reduction in ingredients I Loved it tasted to me just like my Grandmother's rice pudding maybe because I added a pinch of cinn...