Rhubarb Crumble Bread & Butter Pudding

Name: Rhubarb Crumble Bread & Butter Pudding
Yield: 6 servings
Cuisine: Oats

Tart rhubarb, buttery crumble, and soft bread have come together to make the ultimate dessert.

Cooking Time 30-40 minutes

Skill Level Medium

Serves 6 servings

Ingredients

200g sliced bread of choice – we used white farmhouse

300ml milk

2 eggs

1 tsp vanilla

4 tbsp maple syrup

THE RHUBARB

4 sticks rhubarb

2 tbsp maple syrup

THE CRUMBLE

2 tbsp smooth almond butter

2 heaped tbsp oat flour (Mornflake Creamy Superfast Oats blended)

Sprinkle of sugar

1/6th tsp baking powder

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £16.00

Method

First, cook your rhubarb – cut your rhubarb stalk into 3cm diagonal chunks, then add to a saucepan with a splash of water and syrup. Cover with a lid and cook for 5-10 minutes on medium-low heat, or until it’s turned soft but still holds its shape.
Meanwhile, prep your bread and butter pudding. Whisk your eggs with your milk, vanilla and maple syrup, then set aside.
Rip your sliced bread into chunks in a big bowl, then pour over the egg & milk mixture, mixing well – don’t worry if the bread begins to disintegrate slightly.
Preheat your oven to 190°C before prepping your crumble for the top.
To a small bowl, add your almond butter, then your sugar & oat flour, mixing well with the back of a spoon until you have a crumble – add 1 tbsp of water if it’s not coming together.
Once your rhubarb has cooked, remove from the heat and set aside before preparing to build your pudding.
Pour half of your bread mixture into your baking dish, then evenly spoon a couple of spoonful’s of rhubarb on top.
Pour the remaining bread mixture over the top, then use the back of a spoon to compress the bread and butter pudding – this will make sure it slices and doesn’t fall apart when you take it out of the oven.
Top with the remaining rhubarb and your crumble, then bake for 30-40 minutes, or until risen and golden brown.
Leave the bread and butter pudding to cool down slightly before serving – this should take about 10 minutes, then serve with yoghurt and fruit for breakfast, or custard for dessert.

Prev Recipe

Next Recipe