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.

Repeat once.

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.


4 slices of bread

30 ml of butter or margarine

250 ml of sugar

2.5 ml of cinnamon

750 g of pieces of rhubarb

30 ml of butter or margarine