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Rhubarb Bread Pudding
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Rhubarb Bread Pudding

Ingredients

  • 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

Instructions

  • 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.