Rhubarb Berry Betty

• 4 1/2 cups cubed day-old sourdough bread, with crusts removed
• 1 cup plus 2 tablespoons packed light brown sugar
• 7 tablespoons unsalted butter
• 1/4 cup orange juice
• 1/4 teaspoon grated orange zest
• 3/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3 cups chopped rhubarb (about 1 1/4 pounds untrimmed ribs)
• 3 cups sliced strawberries, blueberries and/or other berries

1. Combine the bread, brown sugar, butter, orange juice, orange zest, cinnamon and vanilla in a large nonreactive bowl; mix until smooth.
2. Reserve half the bread mixture.
3. Mix the remaining bread mixture with the rhubarb.
4. Spoon into a 9x13-inch baking dish sprayed with nonstick cooking spray.
5. Place on a rack in the upper third of the oven.
6. Bake at 375 degrees for 15 minutes.
7. Remove from the oven and stir in the berries; the dish will be quite full.
8. Top with the reserved bread mixture.
9. Bake for 30 to 40 minutes longer or until bubbly and brown.
10. Cool on a wire rack for 20 minutes.
11. Serve warm topped with ice cream or whipped cream.

bread, brown sugar, unsalted butter, orange juice, orange zest, cinnamon, vanilla, rhubarb, strawberries

Taken from www.cookstr.com/recipes/rhubarb-berry-betty (may not work)