Contest-Winning Rhubarb Pudding Recipe
Contest-Winning Rhubarb Pudding Recipe photo by Taste of Home

Contest-Winning Rhubarb Pudding Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
MAKES: 8 servings

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

  1. Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.
  2. 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.
  3. 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

Reviews for Contest-Winning Rhubarb Pudding

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 6, 2010

"This is a wonderful pudding my family loved iti will make again very soon :)"

MY REVIEW
Reviewed May. 6, 2010

"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."

MY REVIEW
Reviewed Sep. 13, 2009

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT