Best Rhubarb Betty Recipes

BLUSHING BETTY (RHUBARB DESSERT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
• Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.
• Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

HONEY RHUBARB BROWN BETTY

Steps:

• Preheat oven to 375 degrees Fahrenheit. Butter a 8-inch square baking dish.
• Add rhubarb, sugar, cinnamon, salt, and water to the baking dish and stir gently with a spoon to combine.
• In a small bowl, whisk together the butter and honey. Stir in the bread cubes, then spoon bread cube mixture over the top of the rhubarb mixture.
• Bake for 30 minutes, or until the topping begins to turn golden brown.
• Cool for at least 10 minutes on a wire rack and serve with vanilla ice cream or whipped cream.

RHUBARB-APPLE BROWN BETTY

Steps:

• Mix the sugar and spices.
• Add 3 tbsp of this into the crumbs and pour over the butter.
• Trim the rhubarb and cut into chunks.
• Peel, core and slice the applies thinly and add to the rhubarb and the rest of the sugar and spice.
• Butter a shallow pie dish and put half the crumbs in the bottom.
• Add the fruit and pour over the juice.
• Put the rest of the crumbs on top.
• Bake for 20 minutes, loosely covered with foil, in an oven preheated to 108 deg Celsius 350 deg fahrenheit.
• Remove the foil and bake for 20 minutes more until the fruit is tender and top golden.
• Serve with whipped cream or vanilla ice cream.

APPLE-RHUBARB BROWN BETTY

Steps:

• Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
• Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarbmixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
• Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.

RHUBARB BETTY

Steps:

• In a medium bowl, toss together the rhubarb, sugar and cinnamon. Add half of the bread cubes, and toss lightly to distribute. Transfer to an ungreased 2 quart microwave-safe baking dish. Top with remaining bread cubes. Drizzle melted butter over the top.
• Cook in the microwave on full power for 12 minutes, or until the rhubarb is tender. serve warm.

BETTY CROCKER RHUBARB COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix shortening, sugar, corn syrup, egg and rhubarb thoroughly.
• Blend flour, baking powder, baking soda and spices together.
• Blend rhubarb and flour mixtures together.
• Stir in rest of ingredients.
• Drop dough by heaping teaspoons on greased baking sheets.
• Bake for 15 to 18 minutes.

RHUBARB BETTY

Steps:

• In a large bowl, combine the rhubarb, sugar and cinnamon. Add half of the bread cubes; toss gently. Transfer to an ungreased 2-qt. microwave-safe dish. Top with remaining bread cubes; drizzle with butter. , Microwave, uncovered, on high for 7-9 minutes or until rhubarb is tender. Serve warm with ice cream or whipped cream if desired.

APPLE-RHUBARB BETTY

Steps:

• Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
• Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
• Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.

CHERRY RHUBARB BETTY

Steps:

• Preheat oven to 375. Combine granulated sugar and cornstarch in a large saucepan. Add rhubarb and cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Stir in pie filling, lemon juice and rind. Combine bread crumbs, cracker crumbs, brown sugar and spices in small bowl. Stir in butter. Spoon half of the fruit mixture into a 1 1/2 quart baking dish, or a 9x13-inch baking pan. Cover with half of the bread and cracker mixture. Repeat the layering ending with crumbs on top. Pour water evenly and slowly over top. Cover with foil. Bake 25 minutes, then uncover and bake 15 minutes more. Great served with Chocolate Sauce drizzled over top or serve with whipped cream or vanilla ice cream.