Rhubarb is starting to be plentiful in the stores and our tiny new rhubarb plant isn’t near ready to harvest. So that means the start of rhubarb everything. I recently made a rhubarb cream pie and just tried another old-school recipe – rhubarb bread pudding. To follow this summer is some rhubarb jelly, rhubarb coffee cake, and rhubarb strawberry jam!
Rhubarb bread pudding is almost as good as pie. The pleasantly surprising thing is that it’s not overly sweet. Which you would think it would be when you read the amount of sugar in the recipe. I would recommend trying a piece of the rhubarb and if it’s not eye-puckering sour, I would adjust the icing sugar amount. Down to about 2/3 cup would work well.
I found it tasted best the next day, though served with ice cream wouldn’t be bad in any way.
Rhubarb Bread Pudding
- 3 cups rhubarb diced small
- 1 cup all purpose flour
- 1 teaspoon fresh grated nutmeg
- 2/3 cup granulated sugar
- 1/3 cup milk
- 2/3 cup butter melted and slightly cooled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar 2/3 cup for less tart rhubarb
- 1 tablespoon cornstarch
- 1 cup water
- Preheat oven to 350 degrees.
- Grease a 9 inch square pan.
- Pour chopped rhubarb in the bottom.
- In a bowl combine flour, nutmeg, granulated sugar, milk, melted butter, baking powder, salt and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly with a spatula.
- In another small bowl, combine powdered sugar and cornstarch. Sprinkle mixture evenly over top of rhubarb and batter mixture.
- Pour water over top.
- Bake for 1 hour.
- Remove from oven, cool, then serve.
- Wrap in saran wrap and store in fridge.