Blushing Betty
Blushing Betty is a delightful fruit cobbler featuring tart rhubarb combined with sweet raisins and a buttery, tender biscuit topping. Perfect for family gatherings or seasonal desserts, its vibrant flavors and comforting texture make it a crowd-pleaser for any occasion.
Ingredients
Instructions
- Mix rhubarb, raisins, and sugar; place in an oblong 12 x 8-inch pan.
- Cream shortening and sugar; add egg; beat well.
- Add dry ingredients alternately with milk and vanilla to the creamed mixture.
- Pour the batter over the rhubarb mixture.
- Bake for 1 hour at 350°F.
Tips & Substitutions
For a sweeter flavor, you can increase the sugar in the rhubarb mixture. If you're out of shortening, unsalted butter works well as a substitute. You can also add a pinch of cinnamon to the batter for extra warmth. Ensure the rhubarb is tender before baking, and consider adding chopped nuts for added texture, similar to those in Southern Banana Bread.
Serving Suggestions
This dish is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with Hot Corny Cornbread for a comforting meal. Consider serving alongside a light salad for a balanced meal that highlights the sweet and tart flavors of the Blushing Betty.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in a 350°F oven for about 10-15 minutes until the top is crisp again.
Nutrition & Diet Analysis (per serving)
Each serving of Blushing Betty contains roughly 1229 calories, with 18g protein, 219g carbohydrates, and 26g fat. It is an excellent source of calcium (56% of the Daily Value), protein (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 929mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess liquid before using it in the recipe to avoid a soggy texture.
What can I substitute for raisins?
If you don't have raisins on hand, you can substitute chopped dried apricots or cranberries. These will add a different flavor profile but will still complement the rhubarb well.
Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add a small amount of it to help with the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).