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Apple-Rhubarb Betty

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Submitted by moonbeamer50

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

158
CUP ML SUGAR
1 15
TABLESPOON ML CORNSTARCH
20 578
OUNCES ML/G RHUBARB
frozen package
2 ¼ 532
CUPS ML APPLE PIE FILLING *
3 3
SLICES SLICES BREAD
cut into cubes
¾ 177
¼ 59
CUP ML BROWN SUGAR, LIGHT
packed *
½ 2.5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML APPLE PIE SPICE *
3 45
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 199 30% 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?
Low Cholesterol, Trans-fat Free
 

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