Rhubarb Brown Betty
A warm, comforting dessert featuring tender rhubarb topped with a sweet, nutmeg-spiced biscuit crust, perfect for spring gatherings or family dinners.
Ingredients
Instructions
- Sift the flour with baking soda and baking powder.
- In a mixing bowl, cream together 1 cup sugar, lard, and the egg.
- Add sour milk to the creamed mixture and blend well.
- Gradually mix in the sifted flour mixture to form a batter.
- Pour the batter over the prepared rhubarb in a baking dish.
- Sprinkle the top with nutmeg and dash of salt.
- Cut small pieces of butter and scatter on top.
- Bake at 375°F (190°C) until the top is golden and the filling is bubbly, about 45 minutes.
Tips & Substitutions
For a twist, consider using strawberries or apples in place of rhubarb for a sweeter flavor. If you don't have lard, butter or shortening can be used as substitutes. Ensure to check the consistency of your batter; it should be thick but pourable. Adding a pinch of cinnamon along with nutmeg can enhance the flavor profile.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream for a delightful contrast to the tart rhubarb. This dish pairs beautifully with American recipes like grilled meats or a fresh salad for a balanced meal. Consider drizzling with a bit of caramel sauce for added sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Brown Betty in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This will help restore its crispy top while keeping the filling bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Brown Betty contains roughly 802 calories, with 4g protein, 53g carbohydrates, and 64g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1043mg per serving (45% 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 for this recipe?
Yes, frozen rhubarb can be used, but make sure to thaw and drain any excess moisture before mixing it with the batter. This will prevent the dish from becoming too watery during baking.
How do I know when the Brown Betty is done baking?
The Brown Betty is done when the top is golden brown and the filling is bubbly. A toothpick inserted into the center should come out clean or with a few moist crumbs, indicating that it has set properly.
Can I make this recipe ahead of time?
Yes, you can prepare the batter and rhubarb mixture a day in advance, storing them separately in the refrigerator. Just combine and bake when you're ready to serve for the best results.
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).