I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.

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  • Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.

  • Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.

  • Bake in the preheated oven until golden and set, 45 to 50 minutes.

Nutrition Facts

383 calories; protein 7.1g 14% DV; carbohydrates 68.1g 22% DV; fat 10.1g 16% DV; cholesterol 111.9mg 37% DV; sodium 266.8mg 11% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2016
What a different take on bread pudding, read the other reviews and this is what I came up with. Take the milk and butter and cook it on the stove as directed, let it cool while preparing the other items on the list, them pour the milk mixture in the rhubarb mixture, then pour all on top of the bread( left the crust on) let sit a little to soak in. I mixed up some of the rhubarb to go into the bread. Wow is this good, will make this all summer. Read More
(6)

Most helpful critical review

Rating: 2 stars
05/19/2015
The recipe says to stir the egg – rhubarb mixture into the bread in the prepared pan. Did that, and saw that all the pan greasing was eliminated if you do it that way. Mine is still in the oven but I'm not going to be surprised if it sticks. Should mix the milk-sugar mixture into the bread in a bowl, and then add the rhubarb-egg mixture, and pour it all into the prepared pan. I saved out the butter from the recipe and adding to the brown sugar with some nuts for a streusel topping. Read More
(1)
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/24/2014
I made this last night for dessert and LOVED it. I had too much heavy cream in my fridge and I wanted to use it up so I substituted heavy cream for the milk. It is excellent, I highly recommend it. If I could afford the calories I'd make it again tonight! Last night I had my first serving with ice cream and that was superb, the second serving I had on it's own, also superb! Read More
(6)
Rating: 5 stars
05/18/2016
What a different take on bread pudding, read the other reviews and this is what I came up with. Take the milk and butter and cook it on the stove as directed, let it cool while preparing the other items on the list, them pour the milk mixture in the rhubarb mixture, then pour all on top of the bread( left the crust on) let sit a little to soak in. I mixed up some of the rhubarb to go into the bread. Wow is this good, will make this all summer. Read More
(6)
Rating: 4 stars
01/25/2018
I wanted to make this bread pudding more like a breakfast than a dessert so I reduced the sugar to 1 cup and omitted the brown sugar on top. It was still pleasantly sweet. I also used 1 cup of egg substitute instead of eggs. Overall this is a great recipe. It tastes good and uses up lots of rhubarb! My family gave it a thumbs up. Read More
(2)
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Rating: 5 stars
06/01/2017
FYI...8 slices of bread = about 4 cups! Love the idea of combining the rhubarb mixture with the milk mixture and then pouring over the bread....less messy and distributes the rhubarb better! Yummy! Read More
(2)
Rating: 5 stars
07/02/2018
Excellent! I doubled the recipie. Then I changed the recipie and only used 3/4 cup brown sugar and I added 2 tsp vanilla. I baked it in a 9 x 13 pan. Read More
(1)
Rating: 5 stars
05/27/2015
Yes easy to make and was delicious! I cut the recipe in half and it worked fabulous. Read More
(1)
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Rating: 4 stars
03/18/2015
I did this with whole wheat bread and splenda and it really turned out. Awesome taste and fun combo. Will do it again. Used 4 eggs after reading reviews. Read More
(1)
Rating: 5 stars
06/20/2018
Very very good! A bit sweet for my taste so would use a 1/4 cup less sugar next time. I used leftover whole wheat hotdog buns that I toasted in the oven before using in the place of the bread. Read More
(1)
Rating: 2 stars
05/19/2015
The recipe says to stir the egg – rhubarb mixture into the bread in the prepared pan. Did that, and saw that all the pan greasing was eliminated if you do it that way. Mine is still in the oven but I'm not going to be surprised if it sticks. Should mix the milk-sugar mixture into the bread in a bowl, and then add the rhubarb-egg mixture, and pour it all into the prepared pan. I saved out the butter from the recipe and adding to the brown sugar with some nuts for a streusel topping. Read More
(1)