Blushing Betty (Rhubarb Dessert)

3.8
(4)
3 Reviews
3 Photos

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

Submitted by ChefScharny
Published on June 18, 2020
3
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
20
Yield:
1 9x13-inch dish
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Ingredients

Original recipe (1X) yields 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

Directions

  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.

Nutrition Facts (per serving)

235 Calories
4g Fat
50g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 235
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 19mg 6%
Sodium 124mg 5%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 9%
Total Sugars 35g
Protein 3g 7%
Vitamin C 8mg 8%
Calcium 126mg 10%
Iron 1mg 6%
Potassium 377mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.