Butter a baking dish, cover the bottom with bread crumbs (stale), then a layer of rhubarb cut in thin slices, cover this very thickly with sugar, then bread crumbs, put over this bits of butter, then another layer of rhubarb and so on, until the pan is full, having last layer of bread crumbs. Bake the pudding in a slow oven for an hour until the rhubarb is thoroughly cooked and the top brown.

Mrs. J. C. Stone.