Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Rhubarb and Raisin Pudding

• 2 cups bread crumbs
  2 cups rhubarb
  ¼ cup chopped lemon peel
  ¼ cup raisins
  ¼ cup sugar
  1 tablespoon lemon juice

Arrange ingredients in layers, having crumbs on top layer. Dot over with butter. Cover and cook one hour.