My grandma used to grow rhubarb in her backyard in Michigan. Along the back fence the beautiful leafy tops and scarlet stalks begged to be made into pies and jams.
I found this recipe in her recipe box, the index card in her handwriting had yellowed and tattered around the edges.
Must have been one she used regularly.
Scalloped Rhubarb
This recipe is fairly easy and straightforward. Because rhubarb is very tart, sugar is a must!
Chop chop, top and bake. Easy peasy.
Ingredients needed:
- 4 cups rhubarb, washed and chopped into bite size pieces
- 1 1/3 cup sugar
- 3 cups dry bread cubes
- butter
directions
- mix together 4 cups chopped rhubarb and 1/2 cup of the sugar. put into a 9×13 casserole dish.
- in a food processor, blend the dried bread cubes with 1/2 cup sugar.
- spread topping evenly over rhubarb in pan
- sprinkle the top with remining 1/3 cup sugar
- place several small pats of butter evenly over top
- lightly sprinkle with water
bake at 350 degrees for 1 hour.
