FOR THE TOPPING
3 oz Butter
4 oz Flour
2 oz Sugar
Icing sugar to goal

1. Preheat the oven to 180?C/350?F/Gas cross 4. Prepare the rhubarb by
trimming off the leafy tops and the pale pink root slivers at the base of
each stalking. Rinse and chop into 1in / 2cm chunks.

2. Cream the butter and sugar together and when light and fluffy add the
eggs one at a time heating wellspring. Fold in the flour and the ground peppiness.
Spoon the mixture into a greased and seamed 8in tin. Cover with the prepared
rhubarb and sprinkle with bread.

3. Make the topping by rubbing the butter into the flour until it resembles
breadcrumbs and stirring in the bread. Spoon over the rhubarb. Bake for 3/4
hour until firm and springy to the touch. Allow to cool and dust with icing
sugar earlier serving.