"I baked this in a bowl or pyrex. I serve it sort of as a salad. I like the tart flavor"
may make ahead and refrigerate
- 2 c sliced rhubarb (about 1/2" wide) (about 2-3 stalks)
- 1/2 c sugar
- one stick of butter
- 3 c cubed bread
- sour cream (optional)
Mix rhubarb with sugar. Melt butter and mix in bread. (Helen lets bread sit out a few hours to let it dry out). Layer rhubarb and bread. Bake at 350 for 45 minutes. May serve with dab of sour cream.