Baked Rhubarb Pudding

Ingredients

• Butter the bottom of a dish
• cover with bread crumbs
• layer of rhubarb
• Sprinkle I tablespoonful of sugar over
• the last layer must be crumbs
• Put a few bits of butter on the top

Method

1. 1

   Butter the bottom of a dish, cover with bread crumbs, then a layer of rhubarb, cut in i-inch pieces.

2. 2

   Sprinkle sugar over, and fill the dish with alternate layers; the last layer must be crumbs.

3. 3

   Put a few bits of butter on the top and bake 1 hour.

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.

Baked Rhubarb Pudding. Butter the bottom of a dish, and cover with bread crumbs, then a layer of rhubarb, cut in i-inch pieces. Sprinkle I tablespoonful of sugar over, and fill the dish with alternate layers ; the last layer must be crumbs. Put a few bits of butter on the top

Cook this with the app: pantry check, scaling, and the assistant.