Scalloped Rhubarb

I get a real kick finding recipes that use up foods that have spent way too long in the freezer, such as the white rolls and rhubarb I used in this recipe. The rhubarb came from Jeff's aunt's garden in Northern Ireland back at Easter, so yes, it has been in the freezer too long. I have to admit, this was a very simple baking recipe this week, but now I have slightly more room in the freezer. Oh, AND the aroma of the cinnamon and rhubarb cooking and baking was simply wonderful.

Ingredients

1 cup white sugar
2 cups diced rhubarb (mine was just in chunks from when I cut up the rhubarb)
1 tablespoon ground cinnamon
6 plain rolls or buns (I used 2 large white dinner rolls)
1/2 cup white sugar (I used "only" 1/4 cup here)
1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish.
3. Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar.
4. Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.