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cherry rhubarb betty

kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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

Ingredients For cherry rhubarb betty

  • 1/2 c
    granulated sugar
  • 1 Tbsp
    cornstarch
  • 2 1/2 c
    fresh or frozen rhubarb
  • 2 c
    cherry pie filling (apple may be used or other fruit)
  • 1/2 c
    panko bread crumbs
  • 3/4 c
    graham cracker crumbs
  • 1/4 c
    brown sugar, lightly packed
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    nutmeg
  • 3 Tbsp
    butter, melted
  • 1/2 tsp
    grated lemon rind
  • 1/3 c
    hot water

How To Make cherry rhubarb betty

  • 1
    Preheat 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.
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