The Rhubarb.

Rhubarb Pudding | The Rhubarb Compendium: "Ревень."
Rhubarb Bread Pudding

Ingredients:
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Procedure:
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.

Rhubarb Bread Pudding

Ingredients:
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Procedure:
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190­C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.

Rhubarb Bread Pudding

Ingredients:
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Procedure:
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
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