Rhubarb stalks, cut to 1 inch lengths
1 1/2 c. sugar
1/4 c. flour
Few drops lemon flavoring
1 c. thin cream
1 level tbsp. baking powder

Cut enough rhubarb stalks into inch lengths to fill a quart cup. Turn them into a buttered pudding dish. Add sugar and flour. Add lemon flavoring. Now mix into a cupful of thin cream enough flour in which baking powder has been sifted to make a soft dough. Place by spoonfuls over the top of the rhubarb. Bake at 350 degrees. Serve hot with sugar and cream.