Rhubarb Bread Pudding

Rhubarb Bread Pudding, 7.3 out of 10 based on 4 ratings
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Rating: 7.3/10 (4 votes cast)
Rhubarb season continues to advance in Amish country.  One of our readers from Puyallup, Washington – John – made the recipe for Rhubarb Bread Pudding that I posted here a couple of weeks ago.  Or rather his wife, Phat, made the pudding.  Phat doubled the recipe and used an 8 X 8 inch pan. Below is a photo of the finished product. Yum!:)  I love hearing from our readers in the Tacoma area of Washington where The Amish Cook ran for so many years in The News Tribune.


4 slices dry white bread, cubed small
1/4 c. melted butter
1 1/2 lbs. rhubarb, chopped
2/3 c. brown sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. lemon juice

Toss bread cubes with butter. Put 1/3 into greased shallow baking dish. Cover with 1/2 of the rhubarb and 1/2 the other ingredients. Repeat; top with remaining bread cubes. Bake 30 minutes at 375 degrees until rhubarb is cooked and top is crisp and brown. Serve with cream.

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The Discussion

  1. The rhubarb bread pudding looks delicious! I will have to try it….I grew up eating bread pudding. Thank you Kevin for the great job that you do on the Amish Cook’s web site. It has to be my favorite place to go on the web – it is a relaxing part of the day. I like your new photo at the top – of the students going to school. Thanks again. Colleen

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    Rating: 5.0/5 (1 vote cast)

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