Scalloped Rhubarb Recipe

Name: Scalloped Rhubarb
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Fresh Rhubarb; Sugar; Unsalted Butter; Onion; Cornbread Stuffing Mix; 1/2 cup chopped walnuts; Liqueur

A sensational spring recipe! Cookbook author Sarah Lee Chase's Scalloped Rhubarb combines sweet and tart rhubarb with a crunchy cornbread and walnut crumble. Perfect as a side dish alongside roast spring chicken or as a delightful Easter dessert. This serendipitous scramble of flavors is guaranteed to be a hit at your next gathering!

Prep Time 20 mins

Cook Time 60 mins

Calories 521.6 kcal

Protein 5g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Scalloped Rhubarb

Fresh Rhubarb
Sugar
Unsalted Butter
Onion
Cornbread Stuffing Mix
1/2 cup chopped walnuts
Liqueur

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How to Make Scalloped Rhubarb

Preheat oven to 375°F (190°C).
In a large bowl, combine the rhubarb, sugar, and orange zest. Toss gently to coat.
In a separate bowl, combine the cornbread crumbs, walnuts, melted butter, and a pinch of salt. Mix until evenly moistened.
Pour the rhubarb mixture into a greased 9x13 inch baking dish.
Evenly sprinkle the cornbread crumble topping over the rhubarb.
Bake for 45-50 minutes, or until the rhubarb is tender and the topping is golden brown.
Let cool slightly before serving. Enjoy!