Ingredients

• 4 pounds rhubarb , cut into 1-inch pieces
• 2 cups white sugar
• 1.33 cups raisins
• 0.25 cups vegetable shortening
• 0.67 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 0.67 cups milk

Instructions

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

Nutrition per serving