Rhubarb Bread and Butter Pudding

For a gloriously rich dessert try Janet Brinkworth's recipe for a rhubarb-flavoured version of a classic British dish
By Janet Brinkworth
Rhubarb Bread and Butter Pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 600 g rhubarb, cut into 2.5cm pieces
  • 200 g caster sugar
  • 2 tbsp water
  • 300 g white bread, thickly sliced and crusts removed
  • 40 g butter, softened
  • 300 ml milk
  • 1 vanilla pod
  • 4 eggs
  • 300 ml double cream
  • icing sugar, for dusting


1. Preheat the oven to 180ºC/gas 4.

2. Place the rhubarb, 100g of caster sugar and the water in a saucepan. Bring a gentle simmer. Cook for 5 minutes or until the rhubarb is just tender, but still holding its shape.

3. Generously butter the sliced bread. Cut the slices into triangles.

4. Place a layer of the bread triangles, slightly over-lapping, in an oven-proof dish.

5. Spoon over half of the cooked rhubarb, then layer with the remaining bread triangles. Spoon over the remaining rhubarb.

6. Slice open a vanilla pod lengthways and scrape out the seeds.

7. Place the vanilla seeds, vanilla pod and milk in a saucepan. Bring to the boil, remove from the heat and set aside to infuse for 10 minutes.

8. Meanwhile, whisk the eggs and sugar together in a large bowl.

9. Stir the cream into the infused milk and pour on to the egg mixture, stirring well.

10. Strain the egg mixture through a sieve over the bread and rhubarb, pressing the bread down gently if necessary.

11. Bake the pudding for about 45 minutes to 1 hour, until just set. Remove from the oven and dust with icing sugar before serving.

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