Ingredients
20
20 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 20 servings
- Calories: 235
- Carbohydrate: 50g
- Fat: 4g
- Fiber: 2g
- Protein: 3g
- Sugar: 35g
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