Brown Betty is one of those vintage, traditional desserts that dates back to the 1800s but you really don’t see much anymore. That is a shame because the Brown Betty is delicious, decadent, versatile, and best of all, easy.
A cross between the best cinnamon toast you ever tasted and a fruit cobbler, when you bake, it will fill your home with amazing cinnamon aromas. Originally, it was made with plain sandwich bread, but using a richer bread like brioche or croissants adds an depth of flavor—and decadence.
Rhubarb season is in full swing and while you can substitute any fruit you like, the tartness of rhubarb contrasts beautifully with the sweetness of the Brown Betty. Best served warm and topped with ice cream, it is also a wonderful alternative to the usual rhubarb strawberry pie.
Rhubarb Brown Betty
from Chef Christina Oxford, The Local Palate Kitchen, Charleston, SC