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Rhubarb Brown Betty

Ingredients

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

Directions

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.

Rhubarb Brown Betty

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