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Cook Time: 25 minutes
Ingredients:
- 6 cups chopped rhubarb, about 3 pounds of rhubarb stalks
- 1 1/4 cups sugar
- 2 1/2 tablespoons quick-cooking tapioca
- 2 teaspoons grated lemon rind or orange rind
- 1/4 teaspoon salt
- 2 1/2 cups soft white bread crumbs
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
Preparation:
In a large bowl, combine rhubarb, sugar, tapioca, lemon rind, and salt; set aside. Mix bread crumbs with melted butter and drizzle with vanilla; toss well. Fill a lightly buttered 1 1/2 to 2-quart casserole with alternating layers of rhubarb mixture and bread crumb mixture, with rhubarb layer on bottom and finishing with a bread crumb layer. Cover and bake at 400° for 25 minutes. Remove cover and bake an additonal 10 minutes, or until top is browned.
Serve warm with cream or ice cream.
Serve warm with cream or ice cream.
More Rhubarb Recipes
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Strawberry Rhubarb Pie
Strawberry Rhubarb Pie II
Rhubarb Cherry Pie
Strawberry Rhubarb Crisp
Rhubarb Pie II
Rhubarb Strawberry Meringue
Rhubarb Banana Pie Recipe
Rhubarb Pie Recipe
Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Cream Dessert
Rhubarb Recipe Index
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