By Lori Mork
Sweet, tangy rhubarb
Whether it’s bright pink or dull green, the first signs of rhubarb herald the return of spring. Sweet, yet tangy, this vegetable disguised as a fruit is so versatile, you’ll find a myriad of ways to incorporate it.
I usually double this recipe for a 9×13 pan. I also have used frozen rhubarb and it comes out a little chewier, sort of like a bar recipe, but still really good. When I make it in a 9×13 pan, I usually bake it longer – an hour to an hour and 15 minutes.
2 cups rhubarb, chopped
1-1/2 cups sugar
4 slices of bread, cubed
1 tsp. vanilla
In a greased 8×8 pan, layer cubed bread, then rhubarb. Mix together eggs, sugar and vanilla until smooth; pour over bread.
Bake at 350 degrees for 45 minutes or until lightly browned and set.
MINNESOTA RHUBARB FESTIVALS
JUNE 1 – Lanesboro Rhubarb Festival (Rhubarb Capital of Minnesota)
JUNE 22 – Duluth CHUM (Churches United in Ministry) Rhubarb Festival