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6 c. diced rhubarb
1-1/4 c. sugar
2-1/2 tbsp. quick tapioca
1/3 c. butter
2-3/4 c. soft bread cubes
1 tsp. vanilla

Combine rhubarb, sugar and tapioca in bowl. Set aside. Place butter in 1 cup glass measure and microwave 45 seconds or until melted. Pour over bread cubes in small bowl. Add vanilla and mix lightly. In 1 1/2 quart casserole make alternate layers of rhubarb and bread cubes ending with buttered bread cubes. Cover and cook on High (maximum power) for 5 minutes. Serve warm or chilled with whipped topping.