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Publisher Photo
This warm rhubarb dish is a wonderful accompaniment for any meal. It is so flavorful for a dish that's exceptionally quick and easy to fix.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 4 cups fresh or frozen diced rhubarb
  • 4 cups cubed bread
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted

Directions

In a bowl, combine rhubarb, bread cubes and sugar; toss to coat. Add butter; mix well. turn into a 11x7-in. baking pan. Bake at 350° for 40-45 minutes or until golden. Serve warm. Yield: 6 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Baked Rhubarb in Bountiful Harvest Cookbook 1994, p89

Nutritional Facts

1/2 cup: 407 calories, 16g fat (10g saturated fat), 41mg cholesterol, 283mg sodium, 65g carbohydrate (52g sugars, 2g fiber), 3g protein.

  • 4 cups fresh or frozen diced rhubarb
  • 4 cups cubed bread
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  1. In a bowl, combine rhubarb, bread cubes and sugar; toss to coat. Add butter; mix well. turn into a 11x7-in. baking pan. Bake at 350° for 40-45 minutes or until golden. Serve warm. Yield: 6 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Baked Rhubarb in Bountiful Harvest Cookbook 1994, p89

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Reviews forBaked Rhubarb

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jwilton User ID: 3787251 73838
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"

MY REVIEW
spiker1 User ID: 264159 19930
Reviewed May. 30, 2013

"This was simple and tasty!"

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