Honey Rhubarb Brown Betty
1 Pound Rhubarb, cut into 1/2-inch slices (about 4 cups)
3/4 Cup Granulated Sugar
1/2 Teaspoon Cinnamon
2 Tablespoons Water
6 Tablespoons Melted Butter
1/2 Cup Honey
6 Slices Martin’s Whole Wheat Potato Bread, cut into 1/2-inch cubes (about 4 cups)
Preheat oven to 375 degrees Fahrenheit. Butter an 8-inch square baking dish.
Add rhubarb, sugar, cinnamon, salt, and water to the baking dish and stir gently with a spoon to combine.
In a small bowl, whisk together the butter and honey. Stir in the bread cubes, then spoon bread cube mixture over the top of the rhubarb mixture.
Bake for 30 minutes, or until the topping begins to turn golden brown.
Cool for at least 10 minutes on a wire rack and serve with vanilla ice cream or whipped cream.
Recipe adapted from: www.kitchentreaty.com