Blushing Betty Rhubarb Dessert Food

BLUSHING BETTY

Steps:

• Slice the rhubarb thickly.
• Place the rhubarb into a large saucepan, together with the sugar and water.
• Cook over medium heat until the rhubarb has softened but still retains some of its shape. Stir frequently to make sure the rhubarb is not sticking to the pan, and to gently break up the rhubarb.
• The rhubarb mixture should be relatively thin (i.e. not a thick mixture). If not, add a splash or two of water so that the rhubarb filling is more on the wet side than dry.
• Taste the rhubarb to see if you need to add more sugar.
• Pour the rhubarb into a baking dish. I generally use one which measures 23 cm/9 inches in diameter or which has a 1 litre (4 cup) capacity.
• Preheat the oven to 180°C/360°F (without fan).
• Beat the butter and sugar together until pale and fluffy.
• Add the vanilla extract.
• Beat in one egg at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
• Add the remaining flour and baking powder, as well as the milk.
• Beat everything together until you have a thick and smooth batter.
• Dollop the batter on top of the rhubarb in the baking dish.
• Use a spatula or palette knife to evenly spread the batter. Don't worry about stretching the batter to completely cover the rhubarb - the batter will spread as it bakes in the oven.
• Sprinkle the batter generously with demerera sugar and flaked almonds.
• Bake the pudding on the middle shelf of the oven for 30-40 minutes, or until the pudding is lightly golden and set in the centre.
• Check the pudding at about 25 minutes to make sure it is not browning too quickly. If necessary, loosely cover it with a piece of foil.
• Serve warm with vanilla ice-cream or custard.

BLUSHING BETTY (RHUBARB DESSERT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
• Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.
• Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

DECADENT APPLE BROWN BETTY

Steps:

• Pre-heat oven to 180*C/375*F. Butter a shallow 1 ½ litre baking dish.
• Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.
• Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes.
• Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.

RHUBARB BETTY

Steps:

• In a large bowl, combine the rhubarb, sugar and cinnamon. Add half of the bread cubes; toss gently. Transfer to an ungreased 2-qt. microwave-safe dish. Top with remaining bread cubes; drizzle with butter. , Microwave, uncovered, on high for 7-9 minutes or until rhubarb is tender. Serve warm with ice cream or whipped cream if desired.

BLUSHING BETTY (RHUBARB DESSERT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
• Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.
• Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

RHUBARB MERINGUE DESSERT

Steps:

• Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
• Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
• Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

FIVE-INGREDIENT RHUBARB SQUARES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
• In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
• Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.