← Back to Search Results
baking American
Rhubarb Berry Betty

Photo by: Joseph De Leo
Comments: 2


Chef Michael Finch uses this recipe as an example of the delicious dishes that can be created while practicing the wise and easy-to-follow tips of the Slow Foods movement. Wonderful produce is literally growing around you. This dessert shows that flavor matters and, in fact, is fresher and better when you follow the “field to fork” rule of thumb.

Yield: Serves 6 to 8


  • 4½ cups cubed day-old sourdough bread, with crusts removed
  • 1 cup plus 2 tablespoons packed light brown sugar
  • 7 tablespoons unsalted butter
  • ¼ cup orange juice
  • ¼ teaspoon grated orange zest
  • ¾ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups chopped rhubarb (about 1¼ pounds untrimmed ribs)
  • 3 cups sliced strawberries, blueberries and/or other berries


Combine the bread, brown sugar, butter, orange juice, orange zest, cinnamon and vanilla in a large nonreactive bowl; mix until smooth. Reserve half the bread mixture. Mix the remaining bread mixture with the rhubarb.

Spoon into a 9×13-inch baking dish sprayed with nonstick cooking spray. Place on a rack in the upper third of the oven. Bake at 375 degrees for 15 minutes.

Remove from the oven and stir in the berries; the dish will be quite full. Top with the reserved bread mixture. Bake for 30 to 40 minutes longer or until bubbly and brown.

Cool on a wire rack for 20 minutes. Serve warm topped with ice cream or whipped cream.

© 2009 Julie Sullivan

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 6oz of cubed bread, crusts removed.

303kcal (15%)
91mg (9%)
44mg (74%)
89mcg RAE (3%)
27mg (9%)
151mg (6%)
7g (33%)
11g (17%)
1mg (8%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • jpomalley

    05.27.13 Flag comment

    UPDATE: You definitely melt the butter. I also recommend 1" cubes for the bread which really makes this dessert. It's pretty good. If I made this again, I would mix some white sugar in with the chopped rhubarb and let it set a while. (This dessert definitely has a sour side to it.) Overall, though, it got good reviews and really pairs well with vanilla ice cream.

  • jpomalley

    05.26.13 Flag comment

    Is the butter supposed to be melted before adding to bread cubes?


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
spice Spice
by Ana Sortun
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
flavor Flavor
by Rocco DiSpirito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
a-new-way-to-cook A New Way to Cook
by Sally Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?