Rhubarb sponge.

And crueller still!

Oh Ange.....This is 3 eggs, 6 ozs SR flour, 6ozs caster sugar, 6 ozs butter....and some chopped rhubard from the garden.

chop rhubarb and place into bottom of dish, mix sugar and butter together till creamy, add flour and eggs one at a time into bowl till thoroughly blended together and add to dish covering rhubarb, cook for about 35 to 40 minutes reg 180 - 190.

Now that's my kind of pud!

Thanks Waddy, it was very tasty. I did add a sprinkle of sugar to the rhubarb before covering it up with the sponge mixture.

Oh Yum!!