BLUSHING BETTY
A Blushing Betty is a rhubarb sponge pudding with a moist and delicious cake baked on top of a luscious rhubarb compote. Recipe with step-by-step photos.
Provided by Thanh | Eat, Little Bird
Categories Dessert
Time 1h
Number Of Ingredients 13
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)
This unique, great-tasting dessert makes great use of fresh rhubarb and tastes GREAT!!
Provided by ChefScharny
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h25m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 49.6 g, Cholesterol 19.3 mg, Fat 3.6 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 123.9 mg, Sugar 34.6 g
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