Strawberry-Rhubarb Betty
Submitted by jmontagu11854
Tart rhubarb and sweet strawberries layered with cinnamon-spiced graham cracker and bread crumb topping, baked until bubbly and golden. A cozy, old-fashioned fruit betty.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minA Brown Betty is one of those throwback desserts that deserves a comeback. Layers of fruit tucked between buttery, cinnamon-laced crumbs, baked until everything gets bubbly and bronzed on top.
This version pairs tart rhubarb with sweet strawberries for that classic spring combination. The filling cooks down on the stovetop first to thicken, then gets layered with a mix of bread cubes and graham cracker crumbs.
It’s homier than a pie, simpler than a cobbler, and just as satisfying with a scoop of vanilla ice cream melting over the top.
Kitchen Tips
- Cook the rhubarb until it’s fully thickened before adding the strawberries. The strawberries just need to be stirred in off heat so they hold their shape.
- Cubed white bread works best here. The crumbs soak up the fruit juices while the top layer crisps.
- Uncover for the last 10 minutes of baking to get that golden, crunchy top layer.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine sugar and cornstarch in saucepan.
Add rhubarb.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in strawberries.
Combine bread, cracker crumbs, brown sugar and cinnamon in small bowl.
Stir in butter.
Spoon half of fruit mixture into 1½ quart baking dish .
Cover with half of bread mixture.
Repeat the layering.
Cover.
Bake 20 minutes.
Uncover, bake 10 minutes more.
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