Rhubarb and Bing Cherry Brown Betty

By Hklbrries

Rhubarb and Bing Cherry Brown Betty
From “Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies and More,” by Cory Schreiber and Julie Richardson (2009). “This recipe bridges two seasons, combining the end of rhubarb with the beginning of cherries,” they write. “Any sweet cherry will work; we have made this betty with Royal Ann, Bing, Lambert and Rainier cherries. This recipe is a different spin on a betty. Instead of bread crumbs, it calls for shortbread cookie crumbs. For ease and speed of preparation, you can use store bought shortbread, such as Lorna Doone Shortbread Cookies in lieu of homemade.”

Ingredients

• 2 tablespoons unsalted butter, at room temperature, for pan
• 1 pound Vanilla Bean Shortbread (recipe in collection) crushed (18 cookies or 4 cups crushed)
• 1 cup (7 ounces) granulated sugar
• 1 teaspoon ground cinnamon
• 2 1/4 pounds rhubarb, trimmed and sliced 1/2-inch thick (about 6 cups or 1 1/2 pounds prepared)
• 2 cups (12 ounces) Bing cherries, fresh or frozen, pitted
• 2 tablespoons kirsch or brandy
• Whipped cream, for serving

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400 F. Generously butter a 3-quart baking dish.

Rub the sugar and cinnamon together in a large bowl, then add the rhubarb and cherries and toss to combine. Stir in the liquor, then let sit for 15 minutes to draw some of the juices from the rhubarb and cherries.

Evenly spread half of the crushed cookies in the prepared pan, then add the rhubarb mixture and all of its juices and gently spread it over the crumbs. Top with the remaining crushed cookies.

Cover with aluminum foil and bake in the middle of the oven for 30 minutes. Remove the foil and, using the back of a large offset spatula or something similar, gently press down on the betty to ensure the rhubarb mixture is submerged in its juices.

Bake uncovered for an additional 15 minutes or until the top is lightly browned. Test the rhubarb with a paring knife to ensure that it is soft. Cool for 20 minutes before serving, topped with a dollop of whipped cream.

Storage: This betty is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days.