Baked Rhubarb Pudding

You’ll Need:

2 cupfuls flour
1/3 teaspoonful salt
2 bundles rhubarb
1/2 cupful Crisco
1 lemon
6 tablespoonfuls brown sugar Water
1/3 cupful granulated sugar

Procedures: To prepare this Baked Rhubarb Pudding Recipe, first put granulated sugar into a small saucepan over a fire, and when brown, coat the inside of a plain pudding mold with it. Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smooth paste with cold water. Turn out on a floured board, cut off one-third of it, and put one side for the lid. Roll out the remainder until twice the circumference of the top of the mold, then drop gently into a mold, pressing evenly against the sides. Fill the center with rhubarb, cut in pieces an inch long. Add grated rind and strained juice of half of the lemon, brown sugar, and 3 tablespoonfuls of water. Roll out the pastry that was put on one side, wet the edges of it, and lay it on top. Cover with a piece of greased paper, and bake in a moderate oven for one hour. Turn out and serve with hot milk.