Blushing Betty (Rhubarb Dessert) Recipe

Name: Blushing Betty (Rhubarb Dessert)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds rhubarb, cut into 1-inch pieces; 2 cups white sugar; 1 1/3 cups raisins; 1/4 cup vegetable shortening; 2/3 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2/3 cup milk

Servings: persons

4 pounds rhubarb, cut into 1-inch pieces
2 cups white sugar
1 1/3 cups raisins
1/4 cup vegetable shortening
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
3
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.
4
Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

838

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pounds rhubarb, cut into 1-inch pieces, 2 cups white sugar, 1 1/3 cups raisins, 1/4 cup vegetable shortening, and more.

Yes, Blushing Betty (Rhubarb Dessert) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blushing Betty (Rhubarb Dessert)

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