Food
Rhubarb Pudding
By Yankee Magazine|Dec 06 2007|
This makes a fine dessert or tasty accompaniment to roast beef.
Yield
Serves 6.
Ingredients
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
Instructions
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.
