Reviewed: Sep. 22, 2009

I made this recipe when my husband and I were camping. It was delicious just as written. I cooked it in my convention oven and served it warm with cool whip. Definately a keeper!

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Reviewer:

Cathy

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Reviewed: Jun. 21, 2008

Great simple recipe for summer rhubarb. I followed the other reviewer's advice and used whole wheat bread with cinnamon added. I baked covered in the oven at 350 until rhubarb was soft. 30 minutes or so. I served with a scoop of strawberry yogurt on top. My husband and two boys loved it and requested again. I believe that all recipes can be adapted, good luck

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Reviewer:

Wendy

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Reviewed: Dec. 5, 2007

Just had this for the second time - we love it. Didn't have the cinnamon swerl bread this time so used ordinary bread, added rounded tsp of cinnimon, used raw sugar instead of white in the bottom layer and on the top layer of bread sprinked more cinnamon and raw sugar over after sprinkling on the melted butter - just as nice as the original which we adored :-)

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