Rhubarb Bread and Butter Pudding – a delicious recipe with red rhubarb, sugar, butter, white bread, heavy cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put sliced rhubarb into a bowl and sprinkle with sugar.
2
Let macerate for 1 hour.
3
Butter the bread and arrange 4 slices, buttered side down, in a buttered dish.
4
Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices.
5
In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar.
6
Pour mixture through a fine sieve over the bread.
7
Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight.
8
Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden.
9
Serve warm with softly whipped cream.
855
kcal
Calories
66
g
Fat
49
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pound red rhubarb, sliced into pieces, sugar, 1/2 stick butter, 12 slices white bread, crusts removed, and more.
Yes, Rhubarb Bread and Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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