Rhubarb Brown Betty

Name: Rhubarb Brown Betty
Ingredients: 2 cups graham cracker crumbs; 3 tablespoons melted butter; 2 cups diced Rhubarb; 1 tablespoon lemon juice; 1/2 tsp grated lemon rind; 1/2 cup brown sugar; 1/2 cup hot water

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1823Calories

20 gProtein

313 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1823 kcal

Protein20 g

Carbohydrates313 g

Fiber16 g

Sugars171 g

Total Fat59 g

Saturated Fat24 g

Monounsaturated Fat16 g

Polyunsaturated Fat14 g

Omega-31.5 g

Cholesterol87 mg

Sodium1278 mg

Potassium1872 mg

Calcium676 mg

Iron11 mg

Magnesium162 mg

Phosphorus516 mg

Zinc2.8 mg

Copper0.6 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A299 mcg

Vitamin E5.7 mg

Vitamin K168 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate252 mcg

Choline52 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 38. The excerpt below is the record exactly as published.

RHUBARB BROWN BETTY 2 cups graham cracker crumbs 3 tablespoons melted butter 2 cups diced Rhubard 1 tablespoon lemon juice Vi tsp grated lemon rind y2 cup brown sugar */2 cup hot water

Cook this with the app: pantry check, scaling, and the assistant.