Rhubarb Betty Dessert

Rhubarb Crumb Dessert
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  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 6 to 8 Servings

This rhubarb Betty dessert is a rhubarb version of the classic apple brown Betty.

This rhubarb Betty is made with bread crumbs, 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.

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. 


What You'll Need

  • 3 pounds rhubarb stalks (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 soft white bread)
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract

How to Make It

  1. Preheat the oven to 400 F.
  2. Lightly butter a 1 1/2- quart or 2-quart baking dish.
  3. Chop the rhubarb and place it in a large bowl. Add the sugar, tapioca, lemon rind, and salt; set aside.
  4. Mix the bread crumbs with melted butter in another bowl and drizzle with vanilla; toss well.
  5. 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.
  1. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  2. Remove the foil and bake for 10 minutes longer, or until top is browned.
  3. Serve warm with a drizzling of fresh cream or a scoop of ice cream.


Nutritional Guidelines (per serving)
Calories 371
Total Fat 10 g
Saturated Fat 5 g
Unsaturated Fat 3 g
Cholesterol 20 mg
Sodium 255 mg
Carbohydrates 66 g
Dietary Fiber 5 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)