Apple-Rhubarb Betty
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 578 | ml/g |
rhubarb
frozen package |
|
| 532 | ml |
apple pie filling
|
*
|
| 3 | slices |
bread
cut into cubes |
|
| 177 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
brown sugar, light
packed |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
apple pie spice
|
* |
| 45 | ml |
butter
melted |
|
Directions
Preheat oven to 375℉ (190℃). Combine sugar and cornstarch in saucepan. Add rhubarb and cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat. Stir in pie filling.
Combine bread, cracker crumbs, brown sugar and spices in small bowl. Stir in butter.
Spoon half of fruit mixture into 1½ quart baking dish . Cover with half of bread mixture. Repeat the layering. and cover.
Bake 20 minutes, then uncover and bake 10 minutes more.
Serve with Cool Whip or Vanilla ice cream.
