Scalloped Rhubarb
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bread crumbs
|
|
| ½ | cup |
butter
|
|
| 3 | cups |
rhubarb
raw, diced |
*
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bread crumbs
|
|
| 118 | ml |
butter
|
|
| 7.1E+2 | ml |
rhubarb
raw, diced |
*
|
| 237 | ml |
sugar
|
|
| 79 | ml |
water
|
|
Directions
Preheat your oven to 325℉ (160℃).
Toss the bread crumbs with the melted butter in a bowl.
Add the rhubarb and sugar and mix gently. Place the mixture in a 7x11 inch casserole and pour ⅓ cup of the water over it. Bake uncovered for 45 minutes.
