Rhubarb Brown Betty

Photo by Christina Oxford

recipe heading-plus-icon

  • 4 cups rich bread such as brioche or croissants
  • 12 tablespoons butter, melted
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon Himalayan salt
  • 2 tablespoons all-purpose flour
  • 2 cups rhubarb, cut into 1/4-inch slices
  • 1 teaspoon orange zest
  • 3 tablespoons cornstarch
  • ¼ cup brown sugar
  • ½ cup sugar
  1. Cut the bread into 1-inch cubes.
  2. Drizzle the butter over the bread and stir to coat.
  3. Combine 1 cup sugar with cinnamon, nutmeg, salt and flour. Stir into bread and butter.
  4. Combine rhubarb with orange zest, cornstarch, brown sugar and sugar.
  5. Combine bread mixture with fruit. Pour into an 8×12 baking dish and bake for 40 minutes or until golden brown at 350°.
  • from Chef Christina Oxford, The Local Palate Kitchen, Charleston, SC

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