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.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
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Olothando Zulu
[email protected]Overall, this is a great recipe for rhubarb pudding. It's easy to make and it tastes delicious. I would definitely recommend it.
chathu weerasinha
[email protected]The rhubarb was a bit too tart for my taste, but the pudding itself was very good. I think I would use less rhubarb next time.
Bryson Ingram
[email protected]I followed the recipe exactly and my pudding turned out runny. I'm not sure what went wrong.
Jine simeon
[email protected]This is the best rhubarb pudding I've ever had! The crust is flaky and buttery, and the filling is perfectly tart and sweet. I will definitely be making this again and again.
Mujammel Haq
[email protected]I made this pudding for a potluck and it was a hit! Everyone loved it. The rhubarb gave it a nice tartness that balanced out the sweetness of the pudding. I will definitely be making this again.
Amahle Sabelo
[email protected]This rhubarb pudding is a real winner! I followed the recipe exactly and it turned out perfect. The rhubarb was tart and tangy, and the pudding was rich and creamy. I served it with a dollop of whipped cream and it was absolutely delicious. I will de