RHUBARB CRISP
This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
- Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
- Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.
Nutrition Facts : ServingSize 1 Serving
GRILLED RHUBARB BROWN BETTY
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium low. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat.
- Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter.
- Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream.
RHUBARB BETTY
Use this speedy fruit dessert for guests once and you will rave about how much they loved it. Easy and wholesome, the cinnamon compliments the rhubarb. Serve warm with vanilla ice cream.
Provided by CATKID
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 22m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 31.1 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 109.5 mg, Sugar 23.3 g
BLUSHING BETTY (RHUBARB DESSERT)
This unique, great-tasting dessert makes great use of fresh rhubarb and tastes GREAT!!
Provided by ChefScharny
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h25m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 49.6 g, Cholesterol 19.3 mg, Fat 3.6 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 123.9 mg, Sugar 34.6 g
HONEY RHUBARB BROWN BETTY
Honey gives the bread crumb topping a sticky-crisp sweetness that complements the tart rhubarb perfectly in this brown betty. Top with vanilla ice cream or whipped cream for betty nirvana.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 8
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 PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
- Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
- Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
APPLE-RHUBARB BETTY
This warm, fruit-filled dessert makes a sweet ending to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
RHUBARB-APPLE BROWN BETTY
Make and share this Rhubarb-apple Brown Betty recipe from Food.com.
Provided by wizkid
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312.8, Fat 12.5, SaturatedFat 7.6, Cholesterol 30.5, Sodium 106.8, Carbohydrate 54.2, Fiber 4.5, Sugar 42.9, Protein 1.6
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
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