I discovered Rhubarb Bread Pudding in my 1941 edition of The Joy of Cooking. I was looking for recipes to make during a week-long challenge of cooking World War II-era meals. Irma Rombauer had no fewer than nine bread pudding recipes in that edition, so clearly she knew her bread puddings. My version is a slightly modern update with candied ginger, which I think pairs perfectly with the tartness of the rhubarb.
About Krista Harris
Krista Harris is a fifth-generation Californian, raised in San Diego and relocated to Santa Barbara in 1983. She started Edible Santa Barbara with her husband, Steve Brown, in 2008. She is currently assisting the new owners of the magazine and serving as associate publisher.