Rhubarb Brown Betty
- By: Marie Nightingale
6 cups (1.5 L) diced fresh rhubarb
1 1/4 cups (300 mL) granulated sugar
2 1/2 tablespoons (37 mL) quick-cooking tapioca
1 teaspoon (5 mL) grated lemon rind
1 tablespoon (15 mL) grated orange rind
1/4 teaspoon (1 mL) salt
3 cups (750 mL) soft bread cubes
1/3 cup (75 mL) melted butter
1 teaspoon (5 mL) vanilla
In a large bowl, combine rhubarb, sugar, tapioca, lemon and orange rinds, and salt; set aside. In another bowl, combine bread cubes, melted butter and vanilla.
In a 6-cup (1.5 L) baking dish, alternate layers of rhubarb and bread mixtures, beginning with rhubarb, and ending with bread. Cover, and bake in a 400°F (200°C) oven for 25 minutes. Remove cover and bake until bread cubes are browned, about 10 minutes. Serve warm. Makes 6 to 8 servings.
Variation: Serve with a sauce made by adding 2 tablespoons (30 mL) icing sugar and 1/2 teaspoon (2 mL) vanilla to 1 cup (250 mL) plain yogurt, and call it Rhubarb Brown Benny.