Scalloped Rhubarb

  4.5 – 4 reviews  

These peaches are delicious and quite unique. One year, we had an abundance of peaches, and I recall my grandma cooking these. I still adore them after eating them for months.

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 cup white sugar
  2. 2 cups diced rhubarb
  3. 1 tablespoon ground cinnamon
  4. 6 plain rolls or buns
  5. ½ cup white sugar
  6. ½ cup butter, melted

Instructions

  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.

Nutrition Facts

Calories 464 kcal
Carbohydrate 74 g
Cholesterol 41 mg
Dietary Fiber 3 g
Protein 4 g
Saturated Fat 10 g
Sodium 352 mg
Sugars 50 g
Fat 18 g
Unsaturated Fat 0 g

Reviews

Heather Morse DVM
Delicious, a sugar bomb for sure, I used 3 cups frozen rhubarb and only 5 hamburger buns, I probably should have used just 4. Will make this again!
Emily Irwin
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.
Robert Fox
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.
Noah Harris
Easy to make and delicious. Serve while warm with homemade whipped cream or ice cream

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top