- 4 cups fresh or frozen diced rhubarb
- 4 cups cubed bread
- 1-1/2 cups sugar
- 1/2 cup butter, melted
- In a bowl, combine rhubarb, bread cubes and sugar; toss to coat. Add butter; mix well. turn into a 11-in. x 7-in. baking pan. Bake at 350° for 40-45 minutes or until golden. Serve warm. Yield: 6 servings.
Originally published as Baked Rhubarb in Bountiful Harvest Cookbook 1994, p89
Reviews for Baked Rhubarb
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 23, 2013
"This recipe was quick & simple to prepare. I used cinnamon raisin bread for added flavour. We served it over vanilla ice cream. Yum"
Reviewed May. 30, 2013
"This was simple and tasty!"