Rhubarb Charlotte

Ingredients

• sufficient rhubarb to measure 1 quart
• inside of a loaf of stale bread
• 2 tablespoonfuls of butter
• sugar thickly over each layer

Method

1. 1

   Thickly butter an oval mold or deep dish.

2. 2

   Crumble the bread and measure.

3. 3

   Melt butter and pour it over the crumbs, mixing well.

4. 4

   Peel and cut rhubarb into half-inch pieces.

5. 5

   Fill the dish with alternate layers of crumbs and rhubarb, sprinkling sugar over each layer.

6. 6

   Finish with crumbs, add bits of butter on top, and bake in a slow oven for 45 minutes to an hour.

As published

This recipe was extracted from 365 tasty dishes (1906), page 18. The excerpt below is the record exactly as published.

Rhubarb Charlotte. Thickly butter an oval mold or deep dish. Crumble the inside of a loaf of stale bread and measure. For i quart melt 2 table- spoonfuls of butter and pour it slowly over the crumbs, turning them well that the mixing may be even. Peal and cut into half-inch pieces sufficient rhubarb to measure I quart. Fill the dish with alternate layers of crumbs and rhubarb, sprinkling sugar thickly over each layer

Cook this with the app: pantry check, scaling, and the assistant.