cherry rhubarb betty
I have adopted this recipe and changed it slightly - adding a few different ingredients and cooking directions. I think you will enjoy this recipe
prep time
15 Min
cook time
40 Min
method
Bake
yield
Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 1/2 cups fresh or frozen rhubarb
- 2 cups cherry pie filling (apple may be used or other fruit)
- 1/2 cup panko bread crumbs
- 3/4 cup graham cracker crumbs
- 1/4 cup brown sugar, lightly packed
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons butter, melted
- 1/2 teaspoon grated lemon rind
- 1/3 cup hot water
How To Make cherry rhubarb betty
-
Step 1Preheat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Tag:
#Quick & Easy
Tag:
#For Kids
Ingredient:
Fruit
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes