|Young rhubarb||4 Cup (64 tbs) (1 Inch Pieces, Pink Colored)|
|Sugar||1 Cup (16 tbs)|
|Soft stale bread crumbs||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||4 Tablespoon (Sweetened With Sugar And Flavored With Vanilla Essence)|
Spread half of rhubarb pieces on the bottom of a shallow casserole.
Sprinkle with half of sugar.
Top with half of bread crumbs.
Dot the top with half of butter.
Repeat layering once more.
Bake in preheated moderate oven (375°F.) for about 40 minutes, or until rhubarb is tender.