Bake this rhubarb bread and butter pudding, then check out our rhubarb crumble, rhubarb and custard tart, rhubarb and apple pie and more rhubarb recipes. For more versions of this classic dessert, try our classic bread and butter pudding and brioche bread and butter pudding.


  • 150g golden caster sugar
  • 1 lemon, zest pared with a peeler, plus a squeeze of juice
  • 1 orange, zest pared with a peeler, plus a squeeze of juice
  • 375g rhubarb, weighed after trimming and cutting into 4cm chunks
  • 400ml whole milk
  • 300ml double cream
  • 1 vanilla pod, halved lengthways
  • 4 tbsp custard powder
  • 3 large eggs, plus 1 yolk
  • 50g butter, soft, plus extra for the dish
  • 250g soft brioche loaf
  • 2 tbsp icing sugar


  • STEP 1

    Put 50g of the caster sugar in a frying pan that will roughly fit the rhubarb in a single layer. Add 100ml of water plus a tbsp each of the orange and lemon juice. Melt together, then, as the syrup comes to the boil, quickly add the rhubarb, and simmer for a minute. Turn the rhubarb chunks and simmer for a minute more. Drain off and save the liquid, and leave the rhubarb to cool (keep the syrupy liquid to serve).

  • STEP 2

    Put the milk, cream, vanilla pod and pared lemon and orange zests into a pan. Bring gently to the boil, while you whisk the remaining 100g sugar with the custard powder in a big bowl. Whisk one of the whole eggs into the sugar, to a smooth paste, then whisk in the remaining eggs and yolk. Keep whisking while you pour it over the hot milky mixture.

  • STEP 3

    Butter a deep 30 x 20cm baking dish, and thickly slice and butter the brioche loaf. Layer the bread slices with the rhubarb chunks until the dish is evenly filled, then sieve the custard mixture and pour over. Leave the pudding to soak for 30 minutes, then heat the oven to 180C/fan 160C/gas 4 and boil the kettle.

  • STEP 4

    When ready to bake, sit the baking dish in a deep roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the baking dish. Sift the icing sugar over the top, then bake for 35-40 minutes until the pudding is puffed and golden, and the custard just set. Eat with clotted or runny cream, if you like.


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