1 1/2 c. sugar
1/4 c. self rising flour
6 c. rhubarb, cut in 1/2 inch pieces
2 eggs, beaten
1 tsp. lemon juice
1/4 tsp. cloves
1 tbsp. butter

Combine sugar and flour in a two quart casserole dish. Add rhubarb pieces and stir until well coated. Add eggs, stir lightly. Add lemon juice and cloves. Dot with butter. Bake at 300 degrees for about 1 hour or until the mixture thickens. Serve as a pudding with whipped topping.