🍞 How to Make Rhubarb Bread and Butter Pudding | Delicious & Easy Recipe! 🍮

Introduction: A British Classic with a Fruity Twist

Looking for a way to use up that homegrown rhubarb? This Rhubarb Bread and Butter Pudding is a comforting, creamy dessert with a tart twist — perfect for chilly evenings, family dinners, or springtime gatherings. It’s a clever take on a traditional British favourite, combining the soft, custardy texture of bread and butter pudding with the bright, tangy flavour of fresh rhubarb.

Whether you’re harvesting stalks from your allotment or picking some up at the market, this easy recipe will show you how to transform humble ingredients into a show-stopping sweet treat.

1. Why Rhubarb Makes Bread and Butter Pudding Even Better

The Perfect Sweet and Tangy Combo

Traditional bread and butter pudding is rich and creamy — and adding rhubarb cuts through that richness with a tart burst of flavour. Rhubarb softens beautifully when baked, blending into the custard while adding gorgeous colour and texture.

Other benefits:

• Rhubarb is seasonal in spring and early summer, making it a perfect addition to seasonal cooking.
• It pairs wonderfully with vanilla, cinnamon, orange, and ginger.
• It balances the sweetness of the custard, preventing the dessert from becoming too heavy.

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2. Ingredients You’ll Need for Rhubarb Bread and Butter Pudding

Simple Ingredients, Big Flavour

Here’s what you’ll need for this easy rhubarb bread and butter pudding (serves 6–8):

• 6–8 slices of day-old bread (white, brioche or sourdough all work well)
• 500g rhubarb, trimmed and cut into 2cm chunks
• 60g granulated sugar (for rhubarb)
• Butter, softened (for spreading on bread)
• 3 large eggs
• 300ml whole milk
• 200ml double cream
• 80g caster sugar (for custard)
• 1 tsp vanilla extract
• Zest of 1 orange (optional, but delicious!)
• Ground cinnamon or nutmeg (optional, for sprinkling)

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3. Best Bread to Use in Bread and Butter Pudding

Choose Bread with Structure

Day-old bread is ideal because it holds up better and absorbs the custard without turning mushy. Some great options:

• Brioche or challah – sweet and soft
• Sourdough – tangy and robust
• White sandwich bread – traditional and neutral
• Croissants – extra indulgent!

Cutting the crusts off is optional — some prefer the texture contrast they add.

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4. Preparing the Rhubarb Filling

Softening and Sweetening the Rhubarb

Rhubarb needs a little prep before it goes into the pudding:

Steps:

1. Preheat the oven to 180°C (fan) / 200°C (conventional).
2. Place chopped rhubarb on a baking tray.
3. Sprinkle with 60g granulated sugar.
4. Bake for 10–15 minutes until softened but still holding shape.

Let it cool slightly while you prepare the custard and bread.

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5. How to Assemble Your Rhubarb Bread and Butter Pudding

Layering for the Perfect Bake

Steps:

1. Butter each slice of bread on one side.
2. Cut into triangles or halves.
3. Grease a baking dish and arrange half of the bread slices, butter-side up.
4. Spoon half the rhubarb over the bread.
5. Add another layer of bread, followed by the remaining rhubarb.

Pour the custard over the top (see next step) and press the bread down gently to help it absorb.

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6. Making the Custard Mixture

Creamy, Lightly Sweet, and Full of Flavour

Custard Method:

1. In a bowl, whisk together:
   • 3 eggs
   • 300ml whole milk
   • 200ml double cream
   • 80g caster sugar
   • 1 tsp vanilla extract
   • Orange zest (optional)
2. Whisk until smooth and well combined.
3. Pour evenly over the layered bread and rhubarb.

Let the dish sit for 15 minutes to allow the bread to soak up the custard.

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7. Baking Your Rhubarb Bread and Butter Pudding

Time and Temperature Guide

• Preheat the oven to 180°C fan / 200°C conventional / Gas 6.
• Sprinkle with cinnamon or nutmeg if using.
• Bake in the middle of the oven for 30–40 minutes, or until golden and the custard is just set.
• If browning too quickly, cover with foil partway through.

You’ll know it’s ready when it’s puffed, golden, and wobbles slightly in the centre.

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8. Serving Suggestions for Rhubarb Bread and Butter Pudding

Even Better with a Topping

Serve warm with:

• Pouring cream
• Custard
• Vanilla ice cream
• A dusting of icing sugar

This pudding is delicious on its own but even better with something creamy or cold to contrast the warm texture.

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9. Storage & Leftover Tips

Make It Ahead or Save Some for Later

• Store leftovers in the fridge, covered, for up to 3 days.
• Reheat in the oven at 160°C or in the microwave until hot.
• Can be eaten cold — great for breakfast the next day!

Not suitable for freezing if already baked, but you can assemble it ahead and bake fresh.

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10. Recipe Variations to Try

Put Your Own Twist on It

Feeling adventurous? Try these:

• Add ginger syrup or crystallised ginger for a warm kick.
• Swap some bread slices with croissants or hot cross buns.
• Use strawberries or apples alongside rhubarb for added sweetness.
• Add a handful of raisins or sultanas between layers.

The base recipe is flexible — perfect for making your own family favourite.

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Conclusion: A Comforting Classic with a Rhubarb Twist

Rhubarb Bread and Butter Pudding is the ultimate comfort dessert — easy to make, perfect for using seasonal produce, and guaranteed to satisfy sweet cravings with minimal fuss. Whether you’re growing rhubarb yourself or grabbing a bunch from the shop, this pudding celebrates one of the UK’s most loved garden ingredients in the most delicious way.

Warm, custardy, tangy, and timeless — it’s one of those desserts that will keep people coming back for seconds (or thirds).

Top 10 FAQs: Rhubarb Bread and Butter Pudding

1. Can I use frozen rhubarb for this recipe?

Yes, just thaw and drain it first so it doesn’t water down the pudding.

2. Can I make this pudding dairy-free?

Yes — use plant-based milk and cream alternatives, and dairy-free butter.

3. Can I make it ahead of time?

Yes! Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

4. How long does it keep in the fridge?

Up to 3 days. Reheat gently in the oven or microwave.

5. Can I use brown bread or wholemeal bread?

Yes, though the texture will be more rustic. It still works beautifully.

6. What other fruits can I add with rhubarb?

Try strawberries, apples, pears, or even orange slices.

7. Do I have to cook the rhubarb before baking?

Yes — partially roasting it first ensures it softens properly in the pudding.

8. Can I freeze the baked pudding?

Not recommended — the custard can split. Best eaten fresh or stored in the fridge.

9. How do I know when it’s done baking?

It should be golden, puffed, and just set in the centre with a slight wobble.

10. What’s the best topping for serving?

Custard, cream, or vanilla ice cream are all perfect pairings.