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Apple-Rhubarb Dessert
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
A delicious twist on classic bread pudding with rhubarb, apples, brioche, brown sugar, cinnamon, and nutmeg.
Ingredients:
  • 0.5 cup unsalted butter, melted
  • 6 ounces brioche, torn into 1/2 inch pieces
  • 3 cups diced rhubarb
  • 1 Granny Smith apple -- peeled, cored and sliced into thin wedges
  • 0.625 cup dark brown sugar
  • 0.25 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 0.5 lemon, zested and juiced
  • 1 tablespoon butter, diced
  • 0.375 cup warm water
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously butter a charming 1-quart baking dish.
  • Mix the melted butter with the brioche in a medium bowl. Spread one-third of this mixture on the bottom of the baking dish.
  • In a separate bowl, mix together rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice, and zest. Allow to sit for 5 minutes until juices release. Next, layer half of the mixture over the brioche in the dish, followed by half of the remaining brioche. Add the remaining rhubarb on top, then the last of the brioche. Scatter 1 tablespoon butter on top and evenly drizzle warm water over the dish.
  • Bake covered in preheated oven for 25 to 35 minutes until rhubarb is tender. Then, increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake for an additional 10 to 15 minutes until the top is crusty, rhubarb is soft, and bubbles form at the edges of the dish. Serve warm.

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