In last Sunday's food section, the baking time and oven temperature for the rhubarb bread pudding were omitted. In the recipe for rhubarb puffs, the amount of shortening should be 1/4 cup. Here are the corrected recipes: RHUBARB BREAD PUDDING (6 servings) 8 slices bread, toasted and with crusts removed 1 1/2 cups milk 1/4 cup butter 5 eggs 1 1/4 cups sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 pound cubed rhubarb (about 2 cups) 1/4 cup chopped nuts Whipped cream for serving Cut toast into 1/2-inch squares and place in a buttered 2-quart baking dish. In a saucepan, heat milk and butter to the boiling point, pour over toast and let stand 15 minutes. In a bowl, beat eggs, sugar, cinnamon and salt. Add rhubarb and nuts to egg mixture and stir into bread mixture. Let stand 10 minutes. Cover and bake at 325 degrees for 20 minutes. Remove cover and bake for an additional 20 to 25 minutes. Serve with whipped cream. VERMONT RHUBARB PUFFS (6 servings) For the filling: 1 1/2 cups cubed rhubarb 1 1/2 cups sugar For the puffs: 1 cup sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon vanilla 1/3 cup milk For the cinnamon sauce: 1/4 cup sugar 1 tablespoon flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 3/4 cup water 1 tablespoon butter To make filling, mix sugar and rhubarb. Fill buttered custard cups halfway. Mix flour, baking powder and salt. Cream shortening well, adding sugar gradually and continue creaming until light and fluffy. Add well-beaten egg and mix well. Add vanilla to milk. Add sifted dry ingredients alternately with milk to creamed mixture, mixing just enough to keep batter smooth. Pour batter on top of filling in custard cups. Bake at 350 degrees for 40 minutes. Remove puffs from cups and serve with cinnamon sauce. To make the sauce, mix sugar, flour, cinnamon and salt in saucepan. Add water gradually and cook over low heat until thickened, about 5 minutes. Stir constantly. Add butter and blend w

ONE of the earliest culinary signs of spring, rhubarb has long caught the fancy of American cooks. In the 18th century they went so far as to import it from Asia; it was a standard item on cargo lists of ships in the China trade heading back to Baltimore, Salem or Providence with Chinese porcelain, tea, silks and pepper. By Thomas Jefferson's day, however, it also caught the fancy of American gardeners; he planted a row himself at Monticello, though his "Garden Book" mysteriously pronounced the leaves--which are poisonous--"excellent as spinach."

Rhubarb, or pie plant, or Persian apple, as Mrs. Child called it in "The American Frugal Housewife" in 1838, was a staple of 19th-century American cookbooks. That was despite its tendency to require an inordinate amount of sugar, in those days considered a problem because of its expense rather than out of concern for tooth decay.

Rhubarb has made the circle from medicine to food, from vegetable (in Poland it is combined with new potatoes, dried mushrooms, onions and herbs and served with pork) to fruit. And its appearance indicates that the seasons have again come full circle: spring is here. VELMA'S OATMEAL RHUBARB CRUNCH (6 to 8 servings) 1 cup sifted flour 3/4 cup old-fashioned oatmeal 1 cup brown sugar 1/2 cup melted butter 1 teaspoon cinnamon 4 cups cubed rhubarb 1 cup white sugar 1 cup water 2 tablespoons cornstarch 1 teaspoon vanilla Whipped cream for serving

Mix sifted flour, oatmeal, brown sugar, melted butter and cinnamon and use half to cover bottom of a 9-inch square baking pan. Arrange rhubarb evenly on top of this crumbly mixture. Cook white sugar, water, cornstarch and vanilla until thick; pour over rhubarb and top with remaining crumbly mixture. Bake at 350 degrees for one hour and serve warm with whipped cream. RHODE ISLAND RHUBARB RAISIN PIE (Makes a 9-inch pie) 3 cups fresh rhubarb, cut into 1-inch lengths 1/2 cup seedless raisins 1 cup sugar 1/2 teaspoon cinnamon 1/4 cup flour 9-inch double-pie crust, unbaked 1 egg, slightly beaten

Combine rhubarb, raisins, sugar, cinnamon and flour. Pour into a 9-inch pie shell and cover with lattice strips. Brush egg over the lattice, allowing excess to run into the pie filling.

Bake in a 450-degree oven for 10 minutes; reduce heat to 350 degrees and bake 30 minutes longer. RHUBARB BREAD PUDDING (6 servings) 8 slices bread, toasted and with crusts removed 1 1/2 cups milk 1/4 cup butter 5 eggs 1 1/4 cups sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 pound cubed rhubarb (about 2 cups) 1/4 cup chopped nuts Whipped cream for serving

Cut toast into 1/2-inch squares and place in a buttered 2-quart baking dish. In a saucepan, heat milk and butter to the boiling point, pour over toast and let stand 15 minutes. In a bowl, beat eggs, sugar, cinnamon and salt. Add rhubarb and nuts to egg mixture and stir into bread mixture. Let stand 10 minutes. Serve with whipped cream. MAINE RHUBARB BREAD (Makes 2 loaves) 1 1/2 cups brown sugar, tightly packed 2/3 cup cooking oil 1 beaten egg%T1 cup buttermilk or sour milk 2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 1/2 cups sifted flour 1 1/2 cups rhubarb, sliced thin 1/2 cup chopped walnuts For the topping: 1/3 cup sugar 1 tablespoon melted butter

Mix sugar, oil, egg, milk and vanilla. Add remaining dry ingredients, rhubarb and walnuts last. Divide evenly between two 8-by-4-by-3-inch bread pans.

To make topping, combine sugar and butter. Mix thoroughly and sprinkle evenly over bread dough. Bake at 325 degrees from 45 to 50 minutes. VERMONT RHUBARB PUFFS (6 servings) For the filling: 1 1/2 cups cubed rhubarb 1 1/2 cups sugar For the puffs: 1 cup sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon shortening 1/2 cup sugar 1 egg 1/2 teaspoon vanilla 1/3 cup milk For the cinnamon sauce: 1/4 cup sugar 1 tablespoon flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 3/4 cup water 1 tablespoon butter

To make filling, mix sugar and rhubarb. Fill buttered custard cups halfway.

Mix flour, baking powder and salt. Cream shortening well, adding sugar gradually and continue creaming until light and fluffy. Add well-beaten egg and mix well. Add vanilla to milk. Add sifted dry ingredients alternately with milk to creamed mixture, mixing just enough to keep batter smooth. Pour batter on top of filling in custard cups. Bake at 350 degrees for 40 minutes. Remove puffs from cups and serve with cinnamon sauce.

To make the sauce, mix sugar, flour, cinnamon and salt in saucepan. Add water gradually and cook over low heat until thickened, about 5 minutes. Stir constantly. Add butter and blend well. Serve hot over rhubarb puffs.