Blushing Betty Rhubarb Cobblet Dessert
Blushing Betty Rhubarb Cobblet Dessert layers tangy rhubarb with sweet raisins under a tender, golden crumb for a balanced bite of tart and sweet in every spoonful. The soft, cake-like topping soaks up rosy juices as it bakes, making it perfect for spring gatherings or a cozy after-dinner treat with vanilla ice cream.
- Prep25 mins
- Cook1 hr
- Serves20
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 2
Combine the rhubarb with 2 cups sugar in a large bowl and spread it into the prepared baking dish; sprinkle the rhubarb with raisins.
- 3
Cream the vegetable shortening with 2/3 cup sugar in a bowl; beat in the eggs one at a time, then the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into the wet ingredients, alternating with the milk, until a smooth batter forms. Spread the batter over the fruit in the baking dish.
- 4
Bake in the preheated oven until the rhubarb filling is bubbling and the topping is set and golden brown, about 1 hour.
- Calories 196.63 kcal Moderate
- Protein 3.35 g Low Source
- Carbs 45.4 g Moderate
- Total Fat 0.81 g Low Source
- Saturated Fat 0.27 g Low Source
- Trans Fat 0.1 g High
- Cholesterol 23.74 mg Moderate
- Sodium 21.15 mg Low Source
- Fiber 3.58 g Moderate
- Sugar 30.82 g High
- Added Sugar 0.0 g Low Source
- Calcium 195.63 mg Moderate
- Iron 1.2 mg Low Source
- Potassium 201.78 mg Low Source
- Vitamin A 11.2 mcg_rae Low Source
- Vitamin C 0.03 mg Low Source
- Vitamin D 0.27 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten