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Rhubarb Bread Pudding (VRP 096)

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Rhubarb Bread Pudding Recipe

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Rhubarb Bread Pudding

Rhubarb Bread Pudding


  • 4 cups sliced rhubarb
  • ½ cup sugar plus 1 teaspoon
  • ½ cup water
  • 3 tablespoons butter or margarine
  • 1 loaf day-old bread slices, crusts trimmed off
  • 2 eggs, beaten
  • ¼ cup sugar
  • 2 cups skimmed evaporated milk
  • ½ teaspoon cinnamon


  1. Preheat the oven to 325°F.
  2. Place the rhubarb, ½ cup of sugar and the water in a saucepan.
  3. Cover and simmer for 10 minutes or until the rhubarb is soft.
  4. In a separate pan, melt the butter.
  5. Whisk together the eggs and the ¼ cup of sugar and milk; add the butter.
  6. Cut the bread into ½ inch cubes.
  7. Place the bread in a large bowl and pour the custard mixture over it.
  8. Toss to coat and set aside for 15 minutes to soak.
  9. Butter a cake pan and layer in half of the bread mixture.
  10. Spoon half of the rhubarb over the bread.
  11. Top with remaining bread mixture.
  12. Mix the cinnamon with 1 teaspoon of sugar.
  13. Sprinkle on top.
  14. Place the cake in a baking dish and add enough hot tap water to come half way up the sides.
  15. Bake for 1-1½ hours.
  16. Serve with remaining rhubarb sauce.


Preparation time: 30 minutes.

Baking time: 1½ hours

Yield: 4 servings.

Rhubarb Bread Pudding

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