I really, really need to grow some rhubarb. This is something I’ve been telling myself for years now. Lack of planning coupled with a little fear (the leaves are poisonous and I’ve got a dog that likes to chomp plants) means no rhubarb for me.
Maybe this year I’ll take the leap of faith and start some plants – inside the fenced-off, dog-free garden. Meanwhile, I’ve got great friends like Laurie, who let me nab several stalks of the wonderful stuff out of her backyard recently. And then I took it home and I made this:
This rhubarb brown betty was my first foray into betty-ness. A brown betty is like a fruit cobbler, often made with apples or berries and topped with bread crumbs. They’re easy to assemble – even easier than a crisp, which is pretty darn easy. I think I’m in love with this method – it’s wonderfully old-fashioned, or “retro rad” as what’s-her-name on this season’s Food Network Star would say. (Speaking of, are you liking this season? I’d almost given up on the show but the challenges this time are so fun. Loving it, and I think the team thing is totally working.)
But back to the betty.
This Honey Rhubarb Brown Betty adds honey to the bread-crumb topping, lending a slightly sticky-crisp sweetness that complements the tart rhubarb perfectly. Top with vanilla ice cream or whipped cream for a little betty nirvana.
- 1 pound rhubarb, cut in ½-inch slices (about 4 cups)
- ¾ cup granulated sugar
- ½ teaspoon cinnamon
- Pinch salt
- 2 tablespoons water
- 6 tablespoons melted butter
- ½ cup honey
- 4 cups wheat bread, cut into ½ inch cubes (about 6 slices)
- 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.
Originally posted on The Hazel Bloom June 17, 2012. Updated and posted on Kitchen Treaty April 7, 2013. More about this