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This unique, great-tasting dessert makes great use of fresh rhubarb and tastes GREAT!!

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
20
Yield:
1 9x13-inch dish
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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 Facts

235 calories; protein 3.3g; carbohydrates 49.6g; fat 3.6g; cholesterol 19.3mg; sodium 123.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/09/2012
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 with rhubarb that I had sliced inch thick resulting in 2 cups of chopped rhubarb. In addition only cup of sugar was needed to coat the rhubarb. The baking time for me was 45 minutes. What I loved about this dessert was how pretty the cake appeared when inverted. The top looked like little jewels. The cake is delicious on its own but I loved it served with whipped cream. Read More
(3)

Most helpful critical review

Rating: 3 stars
05/15/2013
I very carefully weighed out 4pounds of rhubarb and that measured out to 12 cups of rhubarb! I was pretty sure that this was too much fruit so divided it in half ( I had already spent too much time going from neighbour to neighbour to scrounge fruit) and doubled the batter and made 2 cakes out of it. Cake was good but maybe after all the effort I couldn't help but be let down. I wish someone else would measure out 4 pounds. The reviewer who covered an 8" cake pan didn't come close. I probably won't make this again. Read More
(1)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/09/2012
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 with rhubarb that I had sliced inch thick resulting in 2 cups of chopped rhubarb. In addition only cup of sugar was needed to coat the rhubarb. The baking time for me was 45 minutes. What I loved about this dessert was how pretty the cake appeared when inverted. The top looked like little jewels. The cake is delicious on its own but I loved it served with whipped cream. Read More
(3)
Rating: 3 stars
05/15/2013
I very carefully weighed out 4pounds of rhubarb and that measured out to 12 cups of rhubarb! I was pretty sure that this was too much fruit so divided it in half ( I had already spent too much time going from neighbour to neighbour to scrounge fruit) and doubled the batter and made 2 cakes out of it. Cake was good but maybe after all the effort I couldn't help but be let down. I wish someone else would measure out 4 pounds. The reviewer who covered an 8" cake pan didn't come close. I probably won't make this again. Read More
(1)
Rating: 4 stars
06/26/2013
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 cinnamon and nutmeg it was yummy I served it warm. Read More
(1)
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