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Fresh Rhubarb Betty

chef.jackson's picture
Ingredients
  Diced fresh rhubarb 6 Cup (96 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Quick cooking tapioca 2 1⁄2 Tablespoon
  Grated lemon rind 1 Teaspoon
  Grated orange rind 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Soft bread crumbs 2 2⁄3 Cup (42.67 tbs)
  Melted butter/Margarine 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 400°F.

MAKING
2) In a large bowl, combine the rhubarb, sugar, tapioca, lemon and orange rinds and salt together; keep aside.
3) In another bowl, mix the bread crumbs, melted butter and vanilla extract together.
4) In a 1 1/2 quart casserole, arrange layers of rhubarb and bread crumbs alternately, with rhubarb at the bottom and bread crumbs on top.
5) Cover and bake in the preheated oven for 25 minutes.
6) Uncover and bake for another about 10 minutes, until the bread crumbs are browned.

SERVING
7) Serve the warm Fresh Rhubarb Betty on serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Rhubarb
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
8

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