Scalloped Rhubarb

Recipe by San Marcos Sunshine

Cookbook author Sarah Lee Chase calls this a serendipitous scramble of corn bread, rhubarb & walnuts or an absolute must with roast spring chicken. In any case, it was a hit at our annual Easter gala!

Top Review by askinnycook

Just realized that I hadn't rated this-have made it 3 times in the last year. Have made it twice with apple juice and once with the cassis. We liked the juice much better, which is surprising, since I love adding booze to most food-makes everything taste better. It's really a different, tasty way to serve rhubarb, and I like that it can be readied in advance. Also realized that this same person posted the Silver Palate Stuffing/Dressing recipe that I absolutely love. Thanks for the great recipes-they are both in my celebration files!

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
  2. In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
  3. Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
  4. Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
  5. Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.

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