Recipe - Rhubarb Fluff Pudding

8 sl White bread cubed
1 pound Fresh rhubarb; cut or sliced up thin
1 One half cup Brown sugar
1 One fourth cup Milk
3 Eggs separated
1 teaspoon Vanilla

Blend the egg yolks, milk, sugar and vanilla in a large bowl. Add the bread
in small cubes and mix until thoroughly moistened. Stir in the rhubarb
slices. Beat egg whites until stiff and add to bread mixture. Bake 350
degrees for about 50 mins.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "janet toomey"
lovefd@hotmail.com on Nov 12, 1997