Best 3 Honey Rhubarb Brown Betty Recipes

In the pursuit of culinary excellence, we embarked on a delectable journey to discover the best recipe for "honey rhubarb brown betty", a dessert that harmoniously blends the tartness of rhubarb with the sweetness of honey, creating a symphony of flavors. We scoured cookbooks, delved into culinary blogs, and engaged in spirited discussions with seasoned bakers to unearth the secrets behind this classic dessert. Join us as we unveil the tantalizing world of "honey rhubarb brown betty", a treat that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-RHUBARB CAKE

Honey-Rhubarb Cake image

Saucy, tart rhubarb and sweet cake marry with whipped cream for a homey dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 15

Number Of Ingredients 11

Ingredients

1/4 cup butter or margarine
4 cups chopped fresh or frozen rhubarb, thawed if frozen
1/2 cup honey
1/2 cup granulated sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan. Spread rhubarb evenly in pan. Drizzle with honey and granulated sugar.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over rhubarb mixture.
Bake 38 to 46 minutes (40 to 50 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool at least 30 minutes to serve warm, or cool completely, about 1 hour.
In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Serve warm cake with a dollop of whipped cream, or frost completely cooled cake with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g

RHUBARB AND HONEY CHICKEN

Rhubarb and Honey Chicken image

The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled

Steps:

Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.

Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.

GRILLED RHUBARB BROWN BETTY

Grilled Rhubarb Brown Betty image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup panko (Japanese breadcrumbs)
1/4 cup plus 2 tablespoons packed light brown sugar
2/3 cup plus 1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
5 stalks rhubarb, cut into 1-inch pieces (about 4 cups)
1 teaspoon fresh lemon juice
1/2 cup roughly chopped almonds with skins
4 tablespoons cold unsalted butter, cut into small pieces, plus more for the skillet
Strawberry ice cream, for serving

Steps:

Preheat a grill to medium low. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat.
Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter.
Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream.

Tips:

Choose fresh, bright red rhubarb stalks for the best flavor and texture.
If your rhubarb is particularly tart, you may want to add a little extra sugar to the filling.
Use a variety of apples for a more complex flavor.
Don't overcook the filling, or it will become mushy.
Serve warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Honey Rhubarb Brown Betty is a classic dessert that is easy to make and always a crowd-pleaser. The combination of sweet rhubarb, tart apples, and crunchy bread crumbs is irresistible. This dish is perfect for a summer potluck or picnic, and it also makes a great breakfast or brunch dish.