Blushing Betty (Rhubarb Dessert)

Blushing Betty (Rhubarb Dessert)

ChefScharny 0

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

Ingredients 1 h 25 m {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 3

  1. 4 Ratings

Deb C

I didn’t want to make a full 9x13 pan of this dessert so I halved the amount and baked it in a 8” round cake pan. I don’t have a scale so I simply generously covered the bottom of the cake pan with rhubarb that I had sliced ½ inch thick, resulting in 2 cups of chopped rhubarb. In addition, only ½ cup of sugar was needed to coat the rhubarb. The baking time for me was 45 minutes. What I loved about this dessert was how pretty the cake appeared when inverted. The top looked like little jewels. The cake is delicious on its own, but I loved it served with whipped cream.


i followed one reviewers note and made it in a pie pan with a small reduction in ingredients I Loved it tasted to me just like my Grandmother's rice pudding maybe because I added a pinch of cinnamon and nutmeg it was yummy I served it warm.


I very carefully weighed out 4pounds of rhubarb and that measured out to 12 cups of rhubarb! I was pretty sure that this was too much fruit so divided it in half ( I had already spent too much time going from neighbour to neighbour to scrounge fruit) and doubled the batter and made 2 cakes out of it. Cake was good but maybe after all the effort I couldn't help but be let down. I wish someone else would measure out 4 pounds. The reviewer who covered an 8" cake pan didn't come close. I probably won't make this again.