Rhubarb Bread Pudding Recipe

By Lori Mork


Sweet, tangy rhubarb

Whether it’s bright pink or dull green, the first signs of rhubarb herald the return of spring. Sweet, yet tangy, this vegetable disguised as a fruit is so versatile, you’ll find a myriad of ways to incorporate it.

Sweet tangy rhubarbRhubarb Bread Pudding

I usually double this recipe for a 9×13 pan. I also have used frozen rhubarb and it comes out a little chewier, sort of like a bar recipe, but still really good. When I make it in a 9×13 pan, I usually bake it longer – an hour to an hour and 15 minutes.

2 cups rhubarb, chopped
3 eggs
1-1/2 cups sugar
4 slices of bread, cubed
1 tsp. vanilla

In a greased 8×8 pan, layer cubed bread, then rhubarb. Mix together eggs, sugar and vanilla until smooth; pour over bread.
Bake at 350 degrees for 45 minutes or until lightly browned and set.

JUNE 1 – Lanesboro Rhubarb Festival (Rhubarb Capital of Minnesota)
JUNE 22 – Duluth CHUM (Churches United in Ministry) Rhubarb Festival

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