|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 3g||12%|
|Total Sugars 34g|
|Vitamin C 8mg||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rhubarb Betty dessert is a rhubarb version of the classic apple brown Betty.
This rhubarb Betty is made with breadcrumbs, butter, and fresh rhubarb. This is a great way to use fresh spring rhubarb. If your rhubarb is more green than red, feel free to add a bit of red food coloring. Or add some sliced fresh strawberries for their brighter color and flavor.
3 pounds rhubarb stalks, to make 6 cups chopped
1 1/4 cups sugar
2 1/2 tablespoons quick-cooking tapioca
2 teaspoons grated lemon rind, or orange rind
1/4 teaspoon salt
2 1/2 cups breadcrumbs, preferably from soft white bread
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
Gather the ingredients.
Preheat the oven to 400 F.
Lightly butter a 1 1/2-quart or 2-quart baking dish.
Chop the rhubarb and place it in a large bowl.
Add the sugar, tapioca, lemon rind, and salt; set aside.
Mix the bread crumbs with melted butter in another bowl and drizzle with vanilla; toss well.
Fill the baking dish with alternating layers of the rhubarb mixture and breadcrumb mixture, starting with rhubarb layer on the bottom and finishing with a breadcrumb layer.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for 10 minutes longer, or until top is browned.
Serve warm with a drizzling of fresh cream or a scoop of ice cream.
- The recipe makes use of day-old fresh breadcrumbs, which is a money-saving bonus. Whenever you have day-old bread, process it in your food processor to make coarse or fine crumbs and freeze them for casserole toppings, meatloaf or meatballs, dressings, and desserts like this one.