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Rhubarb Pudding

Rhubarb Pudding
2 votes, 5.00 avg. rating (92% score)

Yield: Serves 6.

This makes a fine dessert or tasty accompaniment to roast beef.


  • 6 slices white bread
  • 4 cups diced rhubarb
  • 1-1/2 cups brown and granulated sugar (3/4 cup each), or substitute 1 cup maple syrup or honey
  • Cinnamon
  • Nutmeg
  • 1-1/2 cups hot milk
  • 4 eggs


Layer 2 slices bread, half the rhubarb, and half the sweetening into a greased casserole. Sprinkle with cinnamon and nutmeg. Repeat, ending with bread on top. Pour hot milk over all. Beat 4 eggs slightly and pour over top. Bake 1 hour at 350 degrees F.
Updated Thursday, December 6th, 2007

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