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Strawberry-Rhubarb Betty

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Submitted by jmontagu11854

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

158
CUP ML SUGAR
1 15
TABLESPOON ML CORNSTARCH
1 1
PACKAGE PACKAGE RHUBARB
frozen, 20 ounces *
2 ¼ 532
CUPS ML STRAWBERRIES
frozen *
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
3 45
TABLESPOONS ML BUTTER
melted

Directions

Preheat oven to 375℉ (190℃).

Combine sugar and cornstarch in saucepan.

Add rhubarb.

Cook over medium heat, stirring constantly, until thickened and bubbly.

Remove from heat.

Stir in strawberries.

Combine bread, cracker crumbs, brown sugar and cinnamon 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.

Cover.

Bake 20 minutes.

Uncover, bake 10 minutes more.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 189 31% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 149mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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