Best 4 Scalloped Rhubarb Recipes
Baked to perfection, our delectable Scalloped Rhubarb is a delightful symphony of flavors, textures, and colors. This classic dish features tender rhubarb enveloped in a creamy, custard-like filling, topped with a golden-brown crust. For a vegan and gluten-free spin, try our Vegan and Gluten-Free Scalloped Rhubarb recipe, which offers a healthier and allergy-friendly version without compromising on taste.
Indulge in a more sophisticated take on this classic with our Scalloped Rhubarb with Sweet Biscuits recipe, where sweet biscuits replace the traditional crust, adding an extra layer of texture and flavor. But if you're short on time, our Quick and Easy Scalloped Rhubarb recipe has got you covered. With minimal prep and cooking time, you can still enjoy this comforting dish without the hassle.
SCALLOPED RHUBARB
An easy-to-make recipe from my mother's collection.
Provided by DAHLING1
Categories Desserts
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- 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.
- 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.
- Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 74.4 g, Cholesterol 40.7 mg, Fat 17.6 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 351.5 mg, Sugar 50.4 g
SCALLOPED RHUBARB
For us rhubarb lovers who want something different than pie. From the Jack Daniels Hometown Celebration Cookbook, Volume II
Provided by SweetSueAl
Categories Fruit
Time 3h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Melt butter, stir in bread crumbs and set aside.
- Mix sugar and spices.
- Butter a 1-1/2 quart baking dish, cover bottom with 1/4 of the crumb mixture. Top with half of the rhubarb and half of the sugar mixture.
- Repeat layers.
- Pour water gently over all. Top with remaining bread crumb mixture.
- Bake for 1-1/2 hours, rhubarb should be thoroughly cooked.
- Cover and cool for at least 1 hour before serving.
Nutrition Facts : Calories 297.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 145.8, Carbohydrate 60.4, Fiber 1.5, Sugar 51.3, Protein 1.8
SCALLOPED RHUBARB
Cookbook author Sarah Lee Chase calls this a serendipitous scramble of corn bread, rhubarb & walnuts or an absolute must with roast spring chicken. In any case, it was a hit at our annual Easter gala!
Provided by San Marcos Sunshine
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
- In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
- Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
- Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
- Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.
Nutrition Facts : Calories 521.6, Fat 21.9, SaturatedFat 10.4, Cholesterol 40.7, Sodium 8, Carbohydrate 32.7, Fiber 2.8, Sugar 27.1, Protein 2.8
SCALLOPED RHUBARB
Steps:
- 1. Preheat your oven to 325 degrees.
- 2. Toss the bread crumbs with the melted butter in a bowl.
- 3. Add the rhubarb and sugar and mix gently.
- 4. Place the mixture in a 7x11\" casserole and pour 1/3 cup of the water over it.
- 5. Bake uncovered for 45 minutes.
Tips:
- Choose fresh, young rhubarb: Look for stalks that are firm and brightly colored, with minimal blemishes or bruises.
- Trim the rhubarb properly: Cut the rhubarb stalks into 1-inch pieces, discarding any tough or woody ends.
- Don't overcook the rhubarb: Rhubarb should retain a slight crunch after baking, so avoid overcooking it.
- Use a variety of spices: Experiment with different spices to enhance the flavor of the rhubarb, such as cinnamon, nutmeg, ginger, or cardamom.
- Serve warm or cold: Scalloped rhubarb can be served warm as a side dish or dessert, or chilled and served as a refreshing snack or breakfast item.
Conclusion:
Scalloped rhubarb is a versatile and delicious dish that can be enjoyed in many different ways. Whether you prefer it warm and comforting or chilled and refreshing, this classic recipe is sure to please everyone at your table. With its tangy flavor and tender texture, scalloped rhubarb is a perfect way to celebrate the arrival of spring and enjoy the bounty of fresh produce that the season has to offer. So, gather your ingredients, preheat your oven, and get ready to indulge in this delightful culinary creation!
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