Rhubarb Corn Bread Stuffing Recipe

5 2
Rhubarb Corn Bread Stuffing Recipe
Rhubarb Corn Bread Stuffing Recipe photo by Taste of Home
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Rhubarb Corn Bread Stuffing Recipe

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5 2
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This distinctive stuffing is awesome alongside ham, chicken or turkey. I've been a rhubarb fan since I was a girl, so when a friend suggested this recipe, I had to try it. Now when I serve this side dish, my guests are usually curious about my special ingredient...and they love it! -Kathy Petrullo, Long Island City, New York
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed
  • 1/2 cup sugar
  • 1 medium onion, chopped
  • 1/2 cup butter or margarine, divided
  • 3 cups corn bread stuffing
  • 1/2 cup chopped walnuts

Directions

In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325° for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm. Yield: 6-8 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 Rhubarb Corn Bread Stuffing in Taste of Home April/May 1998, p25

Nutritional Facts

3/4 cup: 305 calories, 17g fat (7g saturated fat), 31mg cholesterol, 360mg sodium, 35g carbohydrate (16g sugars, 3g fiber), 5g protein.

  • 5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed
  • 1/2 cup sugar
  • 1 medium onion, chopped
  • 1/2 cup butter or margarine, divided
  • 3 cups corn bread stuffing
  • 1/2 cup chopped walnuts
  1. In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325° for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm. Yield: 6-8 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 Rhubarb Corn Bread Stuffing in Taste of Home April/May 1998, p25

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