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Apple-Rhubarb Betty

 

48

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Cholesterol, Trans-fat Free
 

Ingredients

cup sugar
1 tablespoon cornstarch
20 ounces rhubarb
frozen package
2 ¼ cups apple pie filling
*
3 slices bread
cut into cubes
¾ cup graham cracker crumbs
*
¼ cup brown sugar, light
packed
*
½ teaspoon cinnamon
ground
½ teaspoon apple pie spice
*
3 tablespoons butter
melted

Directions

  1. Preheat oven to 375℉ (190℃). Combine sugar and cornstarch in saucepan. Add rhubarb and cook over medium heat, stirring constantly, until thickened and bubbly.

  2. Remove from heat. Stir in pie filling.

  3. Combine bread, cracker crumbs, brown sugar and spices in small bowl. Stir in butter.

  4. Spoon half of fruit mixture into 1½ quart baking dish . Cover with half of bread mixture. Repeat the layering. and cover.

  5. Bake 20 minutes, then uncover and bake 10 minutes more.

  6. Serve with Cool Whip or Vanilla ice cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 19930% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 151mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 7%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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