Ingredients
Serves 4
- 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
Description
Martha Stewart
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