1/3 c. shortening
2/3 c. sugar
2 eggs, well beaten
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. cooked rhubarb
1/2 c. raisins

Cream shortening with sugar until fluffy. Add eggs. Sift together flour, baking powder, and salt. Add flour mixture to sugar mixture. Then add cooked rhubarb and raisins and stir. Pour into muffin tins. Sprinkle with sugar and cinnamon. Bake 30 minutes at 350 degrees.