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Rhubarb Bread Pudding

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Rhubarb bread pudding has all of the comfort of classic bread pudding with a tart rhubarb twist. You can use fresh or frozen rhubarb and your favorite bread to make this delicious dessert.

Side view of a piece of rhubarb bread pudding showing hunks of custard soaked bread, pieces of red rhubarb, and brown sugar topping.

Rhubarb bread pudding is one of those best of all worlds kind of treats. It is creamy and custardy with a bit of crunch on top.

It is also sweet, but not too sweet, and little bit tart from the rhubarb. It is great served warm or at room temperature.

Bite of rhubarb bread pudding on fork with slice of red rhubarb, soft custardy bread, and crunchy brown sugar topping.

The whole thing comes together to make a sublime spring dessert, though it is good all year long. Luckily frozen rhubarb works great in the recipe, so you can make it whenever you would like.

Best Breads To Use

When it comes to bread pudding, there are several different schools of thought. Some folks like to use a heartier bread, like sourdough, for more textures.

Other like using a soft and sweet bread, like challah. Then you get a more soft and custardy finish.

Brioche and French bread also work great. A hunk of Italian bread leftover from last night’s dinner would also work.

I typically use regular old sandwich bread, because that is what we have on hand. Cinnamon swirl bread, or even a raisin bread would work as well.

Obviously, this isn’t the best use for a more savory bread. I wouldn’t use an herby, cheese, or garlic bread in a sweet bread pudding like this.

Tips and Tricks

I like to lightly toast my bread a bit before I cube it up. That helps to give it a little structure even after it soaks in the custard miture.

If your bread is already stale and dry, you can feel free to skip this step.

While it may seem like a lot of sugar, this recipe is actually a reduced amount from most. It takes a fair amount to help counter the rhubarb.

I would make it once before you try reducing it, unless you are a big fan of more tart treats. Then go for it!

The brown sugar on top not only adds more sweetness and depth of flavor, but it also provides a bit of crunch. It really is delicious!

For a richer bread pudding, you can add some melted butter to the mixture. I find that it isn’t necessary, but it does make it more of a traditional bread and butter pudding dessert.

More Recipes to Try

If you like classic bread pudding, try making condensed milk bread pudding. Or try some banana bread pudding for something fruity and different.

For more rhubarb treats, try making sour cream rhubarb pie. Or you could whip up a batch of rhubarb brownies, or my husband’s favorite rhubarb crunch.

Serving of rhubarb bread pudding on plate with pan of remaining bread pudding in the background.

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Piece of rhubarb bread pudding with crunchy brown sugar on top, ready to eat.

Rhubarb Bread Pudding

Servings: 9 Servings
Author: Carlee
Rhubarb bread pudding has all of the comfort of classic bread pudding with a tart rhubarb twist. You can use fresh or frozen rhubarb and your favorite bread to make this delicious dessert.
5 from 1 rating
Prep Time 10 minutes
Cook Time 45 minutes
Soaking and Cooling Time 30 minutes
Total Time 1 hour 25 minutes


  • 8 slices bread lightly toasted
  • 1 pound rhubarb chopped
  • cups milk
  • 5 large eggs
  • 1 cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup light brown sugar packed
Makes: 8 x 8inch rectangle2inch height


  • Preheat oven to 350℉ and grease an 8-inch square baking dish.
  • Cut bread into 1 inch cubes. Put in prepared pan with sliced rhubarb. Toss to mix.
    8 slices bread, 1 pound rhubarb
  • In a medium mixing bowl, stir together the milk, eggs, sugar, salt, and cinnamon until combined. Pour over bread and rhubarb.
    1½ cups milk, 5 large eggs, 1 cup granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt
  • Let soak for 15 minutes. Gently stir if needed to make sure all of the bread has soaked up some custard mixture.
  • Sprinkle brown sugar over the top and bake for 45-50 minutes or until the center is set.
    ½ cup light brown sugar
  • Cool 15 minutes before serving. Can be served warm or at room temperature. Store leftover covered in the refrigerator.


1 pound of rhubarb is 3-3½ cups of sliced rhubarb. 
If using frozen rhubarb, measure the rhubarb while still frozen. Thaw completely, then drain in a colander, but do not press liquid out.


Serving: 1ServingCalories: 270kcalCarbohydrates: 50gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 96mgSodium: 238mgPotassium: 292mgFiber: 2gSugar: 38gVitamin A: 250IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating


Friday 7th of June 2024

This sounds wonderful, I love rhubarb!


Friday 24th of May 2024

Such a tasty way to use rhubarb.


Friday 24th of May 2024

Isn't it though?