| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Breads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3/4 |
c |
Water |
| 2 |
tb |
Butter or margarine |
| 3 |
c |
Sliced fresh or frozen rhubarb, 1/2 inch pieces |
| 1 |
|
Egg, beaten |
| 1/2 |
ts |
Vanilla extract |
| 4 |
c |
Soft bread cubes, lightly toasted (about 5 slices) |
| 1 |
c |
Shredded Coconut, divided |
INSTRUCTIONS
Combine sugar and water in a saucepan; bring to a boil. Remove from the
heat; add butter and rhubarb. Cover and let stand 15 minutes. Drain,
reserving liquid. Blend liquid with egg and vanilla. Combine bread cubes,
rhubarb mixture, egg mixture and 3/4 cup coconut. Place in a greased 1
quart casserole. Sprinkle with the remaining coconut. Bake at 325 degres
for 45 minutes or until set. Yield; 6 servings.
SOURCE: *Bonnie Alstatt, Elberfeld, IN, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 6/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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