Contest-Winning Rhubarb Pudding

Total Time

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


8 servings

Updated: 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.


  • 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


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