Here’s a handwritten recipe card for rhubarb pudding, some of the writing was difficult to interpret but I’m confident the measurements are accurate. Recipe is typed below as-is along with a scanned copy.

Rhubarb Pudding

Cook keep hot:

4 c sliced 1/2″ rhubarb
3/4 c water
1 c sugar

Mix

1 c flour
1 t B.P.
1/4 t salt

Mix

1/3 c lard
2/3 c sugar
1 egg
vanilla
2/3 c milk

Put in dry ingredients. Put in 9″ greased pan. Pour sauce over. Bake 350° – 35″ (minutes?)