My grandma used to grow rhubarb in her backyard in Michigan. Along the back fence the beautiful leafy tops and scarlet stalks begged to be made into pies and jams.
I found this recipe in her recipe box, the index card in her handwriting had yellowed and tattered around the edges.
Must have been one she used regularly.
Scalloped Rhubarb
This recipe is fairly easy and straightforward. Because rhubarb is very tart, sugar is a must!
Chop chop, top and bake. Easy peasy.
Ingredients needed:
4 cups rhubarb, washed and chopped into bite size pieces
1 1/3 cup sugar
3 cups dry bread cubes
butter
directions
mix together 4 cups chopped rhubarb and 1/2 cup of the sugar. put into a 9×13 casserole dish.
in a food processor, blend the dried bread cubes with 1/2 cup sugar.
spread topping evenly over rhubarb in pan
sprinkle the top with remining 1/3 cup sugar
place several small pats of butter evenly over top
From Wikipedia: “The area was settled and named by conservative Lutheran immigrants from Roßtal area of Franconia in Germany. The group of settlers left Germany aboard the Caroline on April 20, 1845, and arrived at Castle Garden in New York seven weeks later. They traveled via canals and the Great Lakes from New York to Detroit and arrived in August 1845. Sailing then on the Nelson Smith, the settlers made their way to Saginaw and traveled over land to what is now the city of Frankenmuth. “
Also known as Michigan’s Little Bavaria, this area attracts millions of visitors every year. “The strong influence of Franconian-style architecture can be found in most areas of the city. Most buildings in the commercial district, as well as many homes, feature stylistic interpretations of the timber-framed buildings found in the Franconia region of Germany…”
There are festivals, parks, restaurants, shops and more.
One of the best things about a visit to Frankenmuth is a visit to one of their local restaurants and bakeries.
Frankenmuth’s classic German breads, rolls, pastries and candy are eaten by the ton.
The traditional bread served in their well known restaurants is called Stollen, which is a traditional yeasted fruit bread made with nuts, spices and dried or candied fruit.
recipe found
I am in possession of my Grandmothers old wooden recipe box. It is chock full of classic favorites that she collected throughout the years. When she passed away 20 years ago at the age of 84, I was given the box as she had promised me as a child.
As I was rifling through it looking for a throwback recipe to post , I came across this cutting, taken from the Flint Newspaper. Judging by the typesetting, the color and pictures, I am guessing it to be from the 60s or 70’s.
Warning, this is TIME CONSUMING and not for the faint of heart. However, it does make a delicious bread, and your efforts will be rewarded.
ingredients
1/4 cup warm water
1 package active dry yeast
3/4 cup warm milk
1/2 cup white sugar
salt: 1/2 tsp
1/2 tsp ground cardamom
1 egg, slightly beaten
2 TBSP shortening
1 cup candied fruit
1 cup raisins
3 1/4 – 3 1/2 cups flour
instructions
put dry yeast in mixing bowl and sprinkle the warm water over it to dissolve.
stir in milk, sugar, salt, cardamom and egg.
add shortening, candied fruit and raisins.
wish a wooden spoon add half the flour
with your hand, mix in remaining flour.
turn out onto a lightly floured surface.
knead until smooth and elastic.
round the dough up in a greased bowl, cover and let rise until doubled in bulk.(about 1 1/2 hours)
punch down
let rise again 45 minutes
shape into a round loaf
place into greased 8 or 9″ round pan
cover and let rise AGAIN 45 minutes.
preheat oven to 350 degrees
Brush with egg-yolk glaze** and then bake about 40 minutes, or until light brown.
**egg yolk glaze: beat one egg yolk with 2 TBSP cold water.
