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Publisher Photo
"Try this speedy fruit dessert once and you'll rave about its taste and convenience," promises Sharon Keys from Spencerport, New York. The cinnamony flavor of the leftover bread complements the tart, tender rhubarb quite nicely.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 5 cups diced fresh or frozen rhubarb, thawed
  • 3/4 to 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups cubed cinnamon bread
  • 1/4 cup butter, melted
  • Vanilla ice cream or whipped cream, optional

Directions

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. Yield: 8 servings.
Editor's Note: It can also be prepared in a conventional oven. Use an ungreased 2-qt. baking dish. Cover and bake at 350° for 40 minutes; uncover and bake 10 minutes longer or until the rhubarb is tender.
Originally published as Rhubarb Betty in Quick Cooking March/April 1999, p42

Nutritional Facts

1 each: 195 calories, 8g fat (4g saturated fat), 15mg cholesterol, 141mg sodium, 32g carbohydrate (23g sugars, 3g fiber), 3g protein.

  • 5 cups diced fresh or frozen rhubarb, thawed
  • 3/4 to 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups cubed cinnamon bread
  • 1/4 cup butter, melted
  • Vanilla ice cream or whipped cream, optional
  1. 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.
  2. Microwave, uncovered, on high for 7-9 minutes or until rhubarb is tender. Serve warm with ice cream or whipped cream if desired. Yield: 8 servings.
Editor's Note: It can also be prepared in a conventional oven. Use an ungreased 2-qt. baking dish. Cover and bake at 350° for 40 minutes; uncover and bake 10 minutes longer or until the rhubarb is tender.
Originally published as Rhubarb Betty in Quick Cooking March/April 1999, p42

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