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READY IN 22 mins

Rhubarb Betty

Read Reviews (7)

"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." — CATKID

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Original recipe makes 8 servings Change Servings

5 cups chopped rhubarb
3/4 cup white sugar, or to taste
1/2 teaspoon ground cinnamon

4 cups cubed cinnamon swirl bread
1/4 cup butter, melted

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Directions

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.

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PREP 10 mins
COOK 12 mins
READY IN 22 mins

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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 minutes or so. I served with a scoop of strawberry yogurt on top. My husband and two boys loved it and requested again. I believe that all recipes can be adapted, good luck

—Wendy

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Dec 05, 2007

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 bottom layer and on the top layer of bread sprinked more cinnamon and raw sugar over after sprinkling on the melted butter - just as nice as the original which we adored :-)

—ClassicLady

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10 Ratings

Jun 30, 2010

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 thick texas toast bread. I increased the cinnamon to 1 tbs and also sprinkled 1 tbs of sugar and 1tsp of cinnamon on top before cooking. Mine took 15 min in microwave...but it was DELISH!!!

—Dallas

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Sep 22, 2009

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!

—Cathy

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May 22, 2011

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 had cranberry swirl so I used it. I cooked mine for the 12 minutes and let it set for about 10 minutes before serving with ice cream. I will be making this often and love the fact of how quickly it comes together from start to finish. Thanks Catkid for a great recipe.

—Molly

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Jun 07, 2011

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 with a tablespoon of sugar, cinnamon and butter. Then I baked it covered in foil for about 30 minutes at 350. I served with vanilla flavored cream. It was delicious!

—CookAM

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Jun 04, 2011

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

—CelticMeberg

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Nutrition

Calories
190 kcal
9%

Carbohydrates
31.1 g
10%

Cholesterol
15 mg
5%

Fat
6.8 g
11%

Fiber
2.1 g
8%

Protein
2.6 g
5%

Sodium
110 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Betty

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 190
Calories from Fat: 62

% Daily Value *
Total Fat 6.8g 11 %
Saturated Fat 3.7g 18 %
Cholesterol 15mg 5 %
Sodium 110mg 4 %
** Potassium 222mg 6 %
Total Carbohydrates 31.1g 10 %
Dietary Fiber 2.1g 8 %
Protein 2.6g 5 %
Sugars 23.3g
Vitamin A 5 %
Vitamin C 10 %
Calcium 9 %
Iron 13 %
** Thiamin 2 %
Niacin 6 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 3 %

* 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.