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Rhubarb Fluff Pudding


8 sl White bread cubed
1 lb Fresh rhubarb; sliced thin
1 1/2 c Brown sugar
1 1/4 c Milk
3 Eggs separated
1 ts 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.

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