- serves 6 people
- preparation 20 minutes
- cooking 50 minutes
- difficulty Easy level
Ingredients
- 1 bunch rhubarb, trimmed
- ½ cup (110g) brown sugar
- 10 slices white bread, crusts removed, buttered
- 3 eggs
- ½ cup (110 g) caster sugar
- 1 cup (250 ml) milk
- 1 cup (250 ml) cream
- 1 tsp vanilla extract
- icing sugar, to dust
Soaking time: 15 minutes.
Instructions
- Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
- Preheat oven to 180°C or 160°C fan-forced. Grease a 6-cup ovenproof dish.
- Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
- Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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