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- Preheat oven to 400° F.
- Place cut pieces of rhubarb, sugar, tapioca, orange
rind, and salt into a large mixing bowl. Set aside.
Prepare soft, fresh breadcrumbs in food
processor or blender by tearing each bread slice into quarters, placing in blender and shredding
into a granular to fine mixture of crumbs. Note: 1 pound of fresh white bread
equals approximately 8 cups of bread crumbs, crusts included. Store any remainder in freezer for
future use.
Melt butter for the breadcrumbs. In separate bowl, add breadcrumbs and then melted
butter and vanilla. Mix the ingredients together.
Spray or coat casserole with cooking spray
or butter.
Begin to layer ingredients starting with one-half of the rhubarb mixture and then
half of the breadcrumbs mixture followed by the remaining half of the rhubarb and then the remaining
breadcrumbs, resulting in four layers of ingredients. The breadcrumbs on top create a crisp topping
for the dessert. Cover the casserole dish.
Bake for 20 minutes and then remove casserole lid
to allow the dessert to bake an additional 10 minutes until bread topping is golden brown.
Serve
warm, and if desired, garnish with a whipped topping or ice cream on the side.
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