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Rhubarb Pudding Recipe

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My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.

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Rhubarb Pudding Recipe

Prep: 15 min. + standing Bake: 45 min.

Yield: 8 Servings

15 45 60

Ingredients

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

Directions

Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes.
In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb Pudding in Country Woman March/April 2002, p29

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Rhubarb Pudding

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Reviewed on May. 06, 2010 by kewlmama

This is a wonderful pudding my family loved it

i will make again very soon :)

Reviewed on May. 06, 2010 by cooking with babes

I tried this recipe for our weekly bible study get-together and it was fabulous. I actually used left over hot dog buns and served it room temp. A definite make again, especially with my family. No left-overs! One thing though, it says to put in a 1 1/2 qt. baking dish, but I used a 2 qt. and it was up to the top. No room to spare.

Reviewed on Sep. 13, 2009 by bbecker013@aol.com

I used Cinnamon Swirl bread and it turned out so yummy. My family loved this recipe.