Contest-Winning Rhubarb Pudding

Name: Contest-Winning Rhubarb Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 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

TEST KITCHEN APPROVED

4 Reviews

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

By Taste Of Home Editorial Team

Recipe by Virginia Andersen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 05, 2023

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.

Rhubarb

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

TEST KITCHEN APPROVED

Contest-Winning Rhubarb Pudding

Contest Winner

4 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:45 min

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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

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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.