Best 2 Honey Rhubarb Brown Betty Recipes

Indulge in a delightful culinary journey with our honey rhubarb brown betty, a classic dessert that blends the tangy sweetness of rhubarb with the comforting warmth of brown sugar and oats. This traditional dish features layers of tender rhubarb and a crispy oat topping, creating a harmonious balance of flavors and textures. Discover the secrets behind this timeless treat as we explore two variations: a classic honey rhubarb brown betty and a modern twist with a streusel crumble topping. Both recipes offer a unique take on this beloved dessert, ensuring that every bite is a delectable experience.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-RHUBARB CAKE

Honey-Rhubarb Cake image

Saucy, tart rhubarb and sweet cake marry with whipped cream for a homey dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 15

Number Of Ingredients 11

Ingredients

1/4 cup butter or margarine
4 cups chopped fresh or frozen rhubarb, thawed if frozen
1/2 cup honey
1/2 cup granulated sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan. Spread rhubarb evenly in pan. Drizzle with honey and granulated sugar.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over rhubarb mixture.
Bake 38 to 46 minutes (40 to 50 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool at least 30 minutes to serve warm, or cool completely, about 1 hour.
In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Serve warm cake with a dollop of whipped cream, or frost completely cooled cake with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g

GRILLED RHUBARB BROWN BETTY

Grilled Rhubarb Brown Betty image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup panko (Japanese breadcrumbs)
1/4 cup plus 2 tablespoons packed light brown sugar
2/3 cup plus 1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
5 stalks rhubarb, cut into 1-inch pieces (about 4 cups)
1 teaspoon fresh lemon juice
1/2 cup roughly chopped almonds with skins
4 tablespoons cold unsalted butter, cut into small pieces, plus more for the skillet
Strawberry ice cream, for serving

Steps:

Preheat a grill to medium low. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat.
Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter.
Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream.

Tips:

Pick the right rhubarb: Choose slender, firm stalks with minimal blemishes. If the ends are dry or shriveled, cut them off.
Prepare the rhubarb: Rinse the rhubarb stalks thoroughly, then trim the ends. Cut the stalks into 1-inch pieces.
Simmer the rhubarb: Combine the rhubarb, sugar, cornstarch, nutmeg, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, or until the rhubarb is softened and the sauce has thickened.
Choose the right bread: For a classic Honey Rhubarb Brown Betty, use a white bread such as French bread or sourdough. You can also use a whole wheat or multigrain bread if you prefer.
Butter the bread slices: To prevent the bread from drying out, spread each slice with butter before assembling the Brown Betty.
Layer the ingredients: Start by placing a layer of buttered bread slices in the bottom of a greased baking dish. Top with a layer of the rhubarb filling, then repeat the layers until you have used up all of the ingredients.
Bake the Brown Betty: Bake the Honey Rhubarb Brown Betty in a preheated oven at 350°F for 45-50 minutes, or until the top is golden brown and the filling is bubbling.
Serve the Brown Betty: Let the Honey Rhubarb Brown Betty cool for a few minutes before serving. You can serve it warm or at room temperature.

Conclusion:

Honey Rhubarb Brown Betty is a delicious and easy-to-make dessert that is perfect for any occasion. Whether you serve it for a weeknight meal or a special occasion, this classic dish is sure to be a hit. The combination of sweet and tart rhubarb, buttery bread, and crunchy topping is simply irresistible. So next time you are looking for a dessert that is both delicious and easy to make, give Honey Rhubarb Brown Betty a try. You won't be disappointed!