Rhubarb Bread Pudding,
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.
RHUBARB BREAD PUDDING
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.
Now Buy Books Written By Amish cook Author from Oasisnewsfeatures.com
This entry was posted in MISCELLANEOUS
, PIES CAKES & BREADS
. Bookmark the permalink