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Scalloped Rhubarb

Scalloped Rhubarb

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
DAHLING1

DAHLING1

An easy-to-make recipe from my mother's collection.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 74.4g
  • 24%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish.
  3. Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar.
  4. Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.
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Reviews

momoftwo
7

momoftwo

5/1/2011

I made this recipe as is. It was a little too sweet for me. I used four hamburger buns for the topping which totaled 6 oz. It is a rich and flavorful dessert, very tasty but next time I will change it a bit. I would double the rhubarb just because I like lots of rhubarb and like it less sweet. I also think it needs more liquid in the rhubarb, something to soak up the bread a bit. Overall I think this recipe is a keeper and worth repeating.

ESmith1278
2

ESmith1278

7/7/2010

Easy to make and delicious. Serve while warm with homemade whipped cream or ice cream

ibbz
1

ibbz

2/21/2014

Husband really liked this with French vanilla ice cream. I used just plain old hamburger buns.I thought a little too sweet, just me. Fast, easy, good recipe.

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