|Nutritional Guidelines (per serving)|
This is a simple, basic rhubarb bread pudding. The pudding is layered with finely diced rhubarb, bread cubes, sugar, and an egg custard mixture. Egg whites are beaten to give the pudding fluffy, souffle-like texture.
Rhubarb is technically a vegetable, but it is almost always prepared with sugar as a dessert or in pies. The stalks are tart and crunchy and can be eaten raw or dipped in sugar. The leaves are toxic, however, and should never be eaten.
- 6 slices bread (cubed)
- 2 cups rhubarb (finely diced)
- 1 3/4 cups granulated sugar (divided)
- 3 large eggs (separated)
- 2 cups milk
- 1 teaspoon vanilla
Heat the oven to 375 F (190 C/Gas 5). Butter a 2-quart baking dish.
Arrange half of the cubed bread over the bottom of the prepared baking dish. Top with the 2 cups of rhubarb and 1 cup of the granulated sugar. Later the rhubarb with the remaining bread cubes.
In a medium bowl with an electric mixer, beat the egg whites until stiff. Set aside.
In a large bowl combine the 3 egg yolks with the remaining 3/4 cup of sugar, 2 cups of milk, and the vanilla extract. Beat the custard mixture until well blended.
Fold the egg whites into the custard mixture with a spatula until well incorporated.
Pour the custard mixture over the bread and rhubarb in the baking dish. Do not stir.
Bake in the preheated oven for 45 minutes, or until the custard is set and the pudding is lightly browned.
Store leftovers, covered, in the refrigerator.
Serve the rhubarb bread pudding with a sauce or serve it warm with a scoop of ice cream.
- If you are growing rhubarb in your backyard, you will want to keep it producing into September. If the plant bolts and flowers, production will be reduced, so watch for seed pods and cut them off close the the stalk before they have a chance to grow and produce flowers.
- Strawberry Rhubarb Bread Pudding - Add 1 cup of sliced fresh strawberries to the rhubarb layer and proceed with the layer of sugar, bread, and custard mixture. Bake as directed.
- Quick Vanilla Sauce - Bring 1 cup of water to a boil in a small saucepan. In a small bowl combine 1/2 cup of sugar with 1 tablespoon of cornstarch and a pinch of salt; blend well. Add the sugar mixture to the boiling water. Reduce the heat and cook, stirring, until thickened. Remove from the heat and add 2 tablespoons of butter and 2 teaspoons of vanilla extract. Stir until the butter has melted. Spoon over bread pudding or pound cake. Refrigerate leftover sauce.
- Add 1/2 cup of chopped dried cherries, cranberries, raisins, or nuts for extra color and texture.