One cupful of finely-chopped rhubarb, 1 cupful of sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, ¼ of a cupful of milk, 2 eggs, sufficient flour to make a thick batter; cream the butter and sugar, add the well-beaten eggs, the milk, flour, rhubarb and baking powder. Half fill well-greased cups and steam ½ an hour.
Sauce.—Cream together ½ a cup each of butter and powdered sugar, then add by degrees one beaten egg, beating until perfectly smooth. The last thing before serving stir in 3 tablespoonfuls of boiling water.
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