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August 2, 2011
Baked Rhubarb Dessert
Treasured Desserts
Prep time:
15 minutesbaking time:
40 to 45 minutes“Grandma called rhubarb 'pie plant' and had plenty of recipes for it.”
Ingredients
Serves 8
- 9 slices white bread
- 1 (3-ounce) package strawberry gelatin
- 16 ounces frozen sliced rhubarb, thawed, or 4 cups chopped fresh rhubarb
- 1 1/2 cups granulated sugar
- 4 tablespoons butter, melted
- Whipped topping, optional
Directions
1
Preheat oven to 350°F. Grease the bottom and sides of an 8 × 8-inch baking pan lightly with butter.
2
Cut bread slices into 3/4-inch cubes; do not trim crusts. Toss bread cubes and gelatin in a medium bowl until bread cubes are lightly coated with gelatin.
3
Chop the thawed rhubarb coarsely. Add the rhubarb to the bread cube mixture and mix well. Stir in the granulated sugar and melted butter.
4
Spoon the rhubarb mixture into the prepared baking pan.
5
Bake until bubbly, about 40 to 45 minutes. Spoon the dessert into 8 dessert dishes. Serve warm. Top each serving of rhubarb with whipped topping, if desired.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
When her 8 × 8-inch metal baking pan, which she called her "brownie pan," was not available, Grandma baked this dessert in an 8 × 8-inch glass baking dish or a round glass casserole dish. Foods cook more quickly in glass, so she lowered the oven temperature to 325°F so this dessert would cook properly.
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