1/2 c. sugar
1 egg
2 sm. tsp. baking powder
1 tbsp. lard or butter
1/2 c. milk

Enough flour to make batter stiff as cake dough. Put 1/2 the batter in a buttered pudding pan. Spread 1 cup diced rhubarb and 3/4 cup brown sugar, sprinkle with a little nutmeg. Cover this with remaining batter and again sprinkle with a little brown sugar. It's better to let pudding partly bake before adding last brown sugar. Bake 40-45 minutes. Serve with cream.