Rhubarb and bread pudding
Spread 5 ml of butter on each slice of bread and cut into cubes.
Mix the sugar and cinnamon.
Put half of the rhubarb at the bottom of a 2 litre pan.
Cover half of the bread with half of the sugar mixture.
Cover with knobs of butter.
Cover and cook at 190°C (375°F) for 20 minutes.
Uncover and continue to cook until the pudding is slightly golden (20 to 25 minutes).
Serve with milk.
Yield: 6 servings.