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Ingredients

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

Nutrition Info

235.4 calories carbohydrate: 49.6 g cholesterol: 19.3 mg fat: 3.6 g fiber: 2.4 g protein: 3.3 g saturatedFat: 1 g servingSize: - sodium: 123.9 mg sugar: 34.6 g transFat: : - unsaturatedFat: : -

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.

1 9x13-inch dish

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