A touch of apricot jam makes an interesting sweet accent to the tanginess of the rhubarb. For other variations, try strawberry, cherry or blueberry jam. Drizzle with Devon custard for a smooth, creamy finish.
Preparation Time: 15 minutes
Cooking Time: 40 to 50 minutes
Serves: 8
Ingredients
|
Chopped (1/2-inch/1 cm pieces) Ontario Greenhouse Rhubarb |
3 cups (750 mL)
|
Apricot jam |
3/4 cup (175 mL)
|
Eggs |
3
|
Granulated sugar |
2/3 cup (150 mL)
|
2% milk |
2 cups (500 mL)
|
Vanilla |
1 tsp (5 mL)
|
Cubed day-old French or Italian bread (3/4-inch/2 cm cubes) |
5 cups (1.25 L)
|
Sliced almonds |
1/4 cup (50 mL)
|
Topping: |
|
1 can Devon custard, optional |
14 oz (398 mL)
|
2% milk |
3 Tbsp (45 mL)
|
Directions
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In bowl, mix together rhubarb and jam; set aside. In large bowl, whisk eggs with sugar; whisk in milk and vanilla. Stir in bread cubes. Stir in rhubarb mixture. Pour into lightly greased 9-inch (23 cm) square baking pan. Sprinkle with almonds.
-
Place pan in slightly larger pan; pour boiling water into large pan to come two-thirds up side of smaller pan. Bake in 350 ºF (180 ºC) oven for 45 to 50 minutes or until puffed and golden on top.
-
Topping: In small bowl, stir together custard and milk. Drizzle about 3 Tbsp (45 mL) over each serving. Serve hot or cold.
Note: Bread cubes should be slightly dried out. Lay out in single layer on baking sheet to dry slightly.
© – Source: Foodland Ontario, 2009.
Nutrition Information per serving:
Calories: 292 kcal
Protein: 8 g
Fat: 6 g
Carbohydrate: 55 g
Fibre: 2 g
Sodium: 259 mg
Calcium: 183 mg
Iron: 2 mg
Last Update – July 18, 2017