Total Time
50mins
Prep 10 mins
Cook 40 mins

Who loves rhubarb? This sweet delicious crispy rhubarb pudding is different and astonishingly good. My mother has cooked it for as long as I can remember, and it always gets gobbled up quickly!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Blend butter and ½ cup sugar thoroughly together with an electric mixer.
  3. Add eggs, one at a time and beat well.
  4. Fold in nutmeg, vanilla essence, toast cubes and cornflakes (don’t worry, the mixture will be fairly dry).
  5. Spread half the mixture into a buttered 9 inch by 13 inch baking dish.
  6. Arrange rhubarb evenly over the top.
  7. Sprinkle remaining ½ cup sugar over the rhubarb.
  8. Cover with remaining mixture.
  9. Cook in oven for about 40 minutes, or until rhubarb is tender.
  10. Serve warm with whipped cream.

Reviews

(2)
Most Helpful

Really great recipe. I love bread pudding and this one puts a little different twist on things with the corn flakes giving it that cripy texture. Will definately make again.

Jellyqueen June 20, 2003

It is probably my own fault that I didn't like this recipe better. It says "crispy" and it says the mixture will be fairly dry. Still, I was expecting something more like regular bread pudding but with a crispy top. What I got was a good tasting dessert, crispy throughout, with a subtle rhubarb flavor but not a bread pudding texture.

FlowrBx May 31, 2005

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