Pears and rhubarb are combined in this homestyle comfort dessert.
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2 cups dried bread crumbs
2 teaspoons ground cinnamon
1/2 cup Land O Lakes® Butter melted
2 cups chopped fresh rhubarb
2 large pears, peeled, cored, cut into 1/2-inch slices
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon vanilla
1 1/2 cups sugar
Heat oven to 350°F. Combine bread crumbs and 1 teaspoon cinnamon in medium bowl; stir in butter just until moistened.
Toss together rhubarb, pears, water, lemon juice and vanilla in large bowl. Stir together sugar and remaining 1 teaspoon cinnamon in small bowl.
Sprinkle 2/3 cup bread crumb mixture over bottom of 9-inch deep-dish pie pan. Top with half of rhubarb-pear mixture; sprinkle with 3/4 cup sugar mixture. Top with 2/3 cup crumb mixture, remaining rhubarb-pear mixture, remaining sugar mixture and remaining crumb mixture.
Cover with aluminum foil. Bake 40 minutes. Remove foil; continue baking 15-20 minutes or until golden brown.
Serve warm or at room temperature.
Frozen rhubarb, thawed, well-drained, can be substituted for fresh rhubarb. Cover; bake for 50 minutes. Remove foil; continue baking as directed above.
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