Blushing Betty (Rhubarb Dessert)

Blushing Betty (Rhubarb Dessert)

Made  times
ChefScharny 2

"This unique, great-tasting dessert makes great use of fresh rhubarb and tastes GREAT!!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 ...

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 cinn...

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 t...

Other stories that may interest you