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Contest-Winning Rhubarb Pudding

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


  • 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


  • 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.
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.

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Average Rating:
  • Lorreen
    Jul 3, 2019

    my husband and I just love this we have it a lot great recipe.

  • kewlmama
    May 6, 2010

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

  • cooking with babes
    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.

  • bbecker013
    Sep 13, 2009

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