This tart seasonal stalk will tickle your taste buds with a unique flavor. Rhubarb can be used to make cobblers, cakes, and jam. Why not bread pudding?
- 6 eggs, beaten
- 1 1/2 c cream
- 1/2 tsp (each) cinnamon, ginger, nutmeg
- Add more of the spices as desired
- 1 c brown sugar
- 3 tiny spoons Pure Stevia
- 2 c rhubarb pieces
- 5 1/2 c cubed dried bread
Add the ingredients, one at a time, to a large bowl. Stir thoroughly after adding each ingredient. Note that you can use fresh bread torn in pieces, but dried bread soaks up more of the liquids. Fresh bread already has some moisture in it.
Cook the bread pudding in the crock pot on high until done. Check it periodically to see how it is cooking. Turn to the low setting if you think it is cooking too fast. We kept ours on high as we needed the pudding to cook within an afternoon. Signs of doneness can be when the pudding pulls slightly away from the side of the crock pot and when a knife inserted in the middle comes out mostly clean. This is a moist dessert but you want it done. If all else fails, scoop out a sample to check it.
- The Pure Stevia product comes with a tiny spoon that is a preset measure.
- It is easy to make bread crumbs, but you need to plan ahead. Set out slices of bread on cooling racks or plates until they are dry and brittle. Cut or break up the dried bread into cubes or pieces.
We were really pleased with how this Rhubarb Bread Pudding turned out. It was a hit at dinner too! There wasn’t a whole lot left when I remembered to take a picture so I could share it with you. You can enjoy this warm straight out of the crock pot, with whipped cream on top, or ice cream on the side! If you happen to have leftovers, I think it would be great eaten cold from the fridge.