Rhubarb Betty

Rhubarb Betty

8
CATKID 0

"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."
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Ingredients

22 m servings 190 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Cook in the microwave on full power for 12 minutes, or until the rhubarb is tender. serve warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

8
  1. 12 Ratings

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Most helpful positive review

Great simple recipe for summer rhubarb. I followed the other reviewer's advice and used whole wheat bread with cinnamon added. I baked covered in the oven at 350 until rhubarb was soft. 30 mi...

Most helpful critical review

This was OK. I'd like it better if it was like a rhubarb crisp, the cubed bread was too much like croutons. Also I really like rhubarb pie. Thanks CATKID it was a good experiment.

Great simple recipe for summer rhubarb. I followed the other reviewer's advice and used whole wheat bread with cinnamon added. I baked covered in the oven at 350 until rhubarb was soft. 30 mi...

Just had this for the second time - we love it. Didn't have the cinnamon swerl bread this time so used ordinary bread, added rounded tsp of cinnimon, used raw sugar instead of white in the botto...

So easy to prepare - great dessert to have my 2 and 5 yr old help with. I just did all the pre-cutting and they were able to assemble with some help. I used 6 cups of rhubarb and 6 slices of t...

Quick and yummy dessert. And the best part.......you don't have to heat the oven to make it. You cook it in the microwave. The only change I made was I didn't have cinnamon swirl bread, but I...

I made this recipe when my husband and I were camping. It was delicious just as written. I cooked it in my convention oven and served it warm with cool whip. Definately a keeper!

Very tasty!! I made a few changes, I only had plain bread so like other reviewers I added extra cinnamon to the mix. I also added 10 frozen strawberries. Then the second layer of bread covered...

I also added strawberries to mine yumm yumm it reminds me of my Nan :)

This was OK. I'd like it better if it was like a rhubarb crisp, the cubed bread was too much like croutons. Also I really like rhubarb pie. Thanks CATKID it was a good experiment.