Rhubarb-Raisin Bread Pudding
This recipe for Rhubarb-Raisin Bread Pudding came from my mom, Rita Salmon. She entered it into a recipe contest in 1983 in Minnesota (she received an honorable mention) and it was published in the Minneapolis Star and Tribune “Eighth Annual Readers Best Recipe Cookbook.”
My sister in law, Hope, had prepared the recipe a while back, but she had lost the recipe. Hope contacted me and asked me if I had the recipe, which I eventually found in a box in the basement. My rhubarb patch is quite abundant this year, so I thought I would prepare my mom’s recipe and bring back some fond memories of her.
Rhubarb-Raisin Bread Pudding
Course: DessertCuisine: AmericanDifficulty: Easy9
servings15
minutes40
minutesThis recipe came from my Mom, Rita Salmon. She entered it into a recipe contest in 1983 and received an honorable mention in the Minneapolis Star and Tribune with it.
Ingredients
1 teaspoon butter to coat pan
3 large eggs
3/4 cup granulated sugar
3 Tablespoons unsalted butter, melted
Zest from 1 1/2 lemons (3/4-1 Tablespoon)
1 1/2 Tablespoons all purpose flour
1/2 cup raisins
2 cups sliced rhubarb
3 slices raisin bread, cut into cubes
- Lemon Sauce
1/2 cup granulated sugar
1 Tablespoon cornstarch
Dash of salt
Dash of nutmeg
1 cup minus 2 Tablespoons boiling water
2 Tablespoons unsalted butter
1 1/2 Tablespoons fresh lemon juice (about 1/2 lemon)
3/4 Tablespoon grated lemon zest (1 lemon)
Directions
- Preheat oven to 350-degrees F.
- Lightly butter the bottom and sides of a 9x9 baking pan.
- Combine the eggs, sugar, melted butter and grated lemon zest in the bowl of an electric mixer and stir until well blended.
- Combine the flour and the raisins in a small bowl, then stir into the batter.
- Chop the rhubarb into small pieces and fold into batter. Carefully fold in the bread cubes.
- Pour into the prepared pan and bake for 40 minutes. Cool the cake for 10 minutes.
- Cut the cake into 9 pieces (3x3) and spoon 2 Tablespoons of warm lemon sauce over each serving.
- Lemon Sauce
- Mix the sugar, corn starch, salt and nutmeg in a small saucepan.
- Gradually add the boiling water, stirring constantly, and cook over low heat until mixture is thick and clear.
- Remove from the heat, stir in the butter, lemon juice and grated lemon zest. Return to the heat and stir, just until the butter is melted. Cool slightly.
Thank you Michael for sharing your mom’s recipe. It gave me the courage to blend the raisins with the rhubarb! We’re in Colorado but the rhubarb roots are from my family home in Bedford, MA 🙂 Grateful for your expertise and sharing this recipe. Made it this morning!
I am so glad that you made and enjoyed the recipe Nancy! Thank you.