Rhubarb Pudding

This is Pennsylvania Dutch frugality at its finest. Stale cake or bread lines a buttered baking dish, gets topped with sweetened stewed rhubarb, and bakes until the fruit bubbles into the bread. Then a cloud of stiff meringue goes on top and gets browned in the oven.

The stale bread is the whole point. Fresh bread would turn to mush, but day-old slices hold their structure and soak up the tart rhubarb juices without falling apart. This is a waste-nothing recipe from a waste-nothing tradition.

Kitchen Tips

• Stew the rhubarb with sugar beforehand until it’s soft but still has some pieces intact. You want texture, not a smooth sauce.
• Beat the egg whites until they form stiff peaks that hold their shape when you lift the beater. Under-beaten meringue weeps and slides off.
• The meringue browns fast, so watch it closely once it goes back in the oven. You’re looking for golden tips, not scorched peaks.
• Plain pound cake or white bread works best. Anything with strong flavors competes with the rhubarb.

Variations

• Mix strawberries with the rhubarb for a classic strawberry-rhubarb filling.
• Sprinkle a little cinnamon or ginger into the stewed rhubarb for warm spice.
• Use brioche slices instead of plain bread for a richer, more custard-like base.