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Rhubarb and Bread Pudding

Butter a pie-dish thickly, and cover the bottom with a layer of bread-crumbs half an inch thick. Place upon this a layer of rhubarb washed and cut into one-inch lengths, and sprinkle some moist sugar over the fruit. Fill the dish with alternate layers of fruit and bread, and be careful that the sides of the dish are walled with bread-crumbs; let bread form the topmost layer. Lay three or four little pieces of butter here and there on the top of the pudding, and bake in a moderate oven. When time is a consideration the bread may be freed from crust, and laid in the pie-dish in thin slices without being crumbled. Time, half an hour to one hour, according to size. When the rhubarb is soft the pudding is done. Probable cost of rhubarb, 5d. to 8d. per bundle.