Apple-Rhubarb Brown Betty
- 12 ounces rhubarb (2 to 3 stalks), trimmed
- 1 loaf brioche or other soft bread (6 ounces), crusts removed
- 8 tablespoons unsalted butter (1 stick), melted, plus more for pan and topping
- 1 Granny Smith apple, peeled, cored, and sliced into quarter-inch-thick wedges
- 1/2 cup plus 2 tablespoons dark-brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
- Juice and zest of 1/2 lemon
Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.
SourceMartha Stewart Living, March 1998