Best 2 Blushing Betty Rhubarb Dessert Recipes
Embark on a culinary adventure with "Blushing Betty: A Rhubarb Dessert Symphony". This delightful dish, also known as "Strawberry Rhubarb Delight", is a harmonious blend of sweet and tangy flavors, featuring tender rhubarb and juicy strawberries. Baked to perfection, this classic dessert captivates the senses with its vibrant color and tantalizing aroma. Discover the secrets behind this timeless treat as we delve into the world of "Blushing Betty", exploring variations and additional recipes that elevate this dish to new heights. From the traditional stovetop method to the convenience of a slow cooker, let's unveil the culinary magic that awaits. Get ready to indulge in a symphony of flavors with "Blushing Betty: A Rhubarb Dessert Symphony".
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB BETTY
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.
Provided by CATKID
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 22m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 31.1 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 109.5 mg, Sugar 23.3 g
BLUSHING BETTY
A Blushing Betty is a rhubarb sponge pudding with a moist and delicious cake baked on top of a luscious rhubarb compote. Recipe with step-by-step photos.
Provided by Thanh | Eat, Little Bird
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Slice the rhubarb thickly.
- Place the rhubarb into a large saucepan, together with the sugar and water.
- Cook over medium heat until the rhubarb has softened but still retains some of its shape. Stir frequently to make sure the rhubarb is not sticking to the pan, and to gently break up the rhubarb.
- The rhubarb mixture should be relatively thin (i.e. not a thick mixture). If not, add a splash or two of water so that the rhubarb filling is more on the wet side than dry.
- Taste the rhubarb to see if you need to add more sugar.
- Pour the rhubarb into a baking dish. I generally use one which measures 23 cm/9 inches in diameter or which has a 1 litre (4 cup) capacity.
- Preheat the oven to 180°C/360°F (without fan).
- Beat the butter and sugar together until pale and fluffy.
- Add the vanilla extract.
- Beat in one egg at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
- Add the remaining flour and baking powder, as well as the milk.
- Beat everything together until you have a thick and smooth batter.
- Dollop the batter on top of the rhubarb in the baking dish.
- Use a spatula or palette knife to evenly spread the batter. Don't worry about stretching the batter to completely cover the rhubarb - the batter will spread as it bakes in the oven.
- Sprinkle the batter generously with demerera sugar and flaked almonds.
- Bake the pudding on the middle shelf of the oven for 30-40 minutes, or until the pudding is lightly golden and set in the centre.
- Check the pudding at about 25 minutes to make sure it is not browning too quickly. If necessary, loosely cover it with a piece of foil.
- Serve warm with vanilla ice-cream or custard.
Tips:
- For the best results, use fresh rhubarb. If you are using frozen rhubarb, thaw it completely before using.
- To easily remove the rhubarb skin, use a vegetable peeler.
- If you don't have a baking dish, you can also use a 9x13 inch glass baking pan.
- If you want a sweeter dessert, you can add more sugar to the filling. You can also use a mixture of white sugar and brown sugar.
- If you want a more tart dessert, you can use less sugar in the filling. You can also add a squeeze of lemon juice.
- Serve the blushing betty rhubarb dessert warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Blushing betty rhubarb dessert is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tart filling and crumbly topping, it's a perfect way to use up fresh rhubarb. So next time you have a craving for a delicious and easy dessert, give this recipe a try!
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