Roobarb And Custard

What fun this was - back in the 70s and now being repeated on Channel 5 'Milkshake' [website here] We both like rhubarb - in crumbles, tarts, fools - or just stewed [but that's just a little dull] and custard is a great accompaniment. Or ice cream, or creme fraiche, or natural yogurt...
I was given a new recipe last week, along with some rhubarb, from my friend Jenny [Deacon's Wife] who got it originally from her friend Heather [another Minister's Wife] And it is delicious. I forgot to ask if this is a cake or a pudding - but Bob and I think it can be either.
Rhubarb Windows

• 4oz Margarine
• 7oz Caster Sugar
• 2 Eggs 
• 3 tablespoons Milk
• 8 oz Plain Flour    [or use Self Raising and omit BP]
• 1 level tsp Baking Powder
• 1lb Rhubarb
• Icing Sugar to dredge [optional]

1. Preheat oven 180ºC, grease shallow oblong tin 13" X 9"
2. Wash and trim rhubarb, cut to 1" lengths
3. Cream marg and sugar till light and fluffy
4. Beat in eggs, add flour and milk to make soft dropping consistency
5. Spread mixture evenly in tin, level top**
6. Arrange rhubarb in rows at ½" intervals over mixture***
7. Bake for 35-40 mins
8. Remove from oven, sprinkle with sugar, slice and serve.

** I was anxious that there seemed inadequate mixture, but in fact it was fine once cooked.

*** Next time I shall use slightly fewer pieces and leave a little more space between them, to make wider 'window frames'

Here it is before and after cooking - you can see that before, the rhubarb is just sitting on the top - afterwards the sponge has risen well to surround it. Once cooled, I cut out the little windows - many I did as 'single pane' and few I did as 'doubles'

They've been packed carefully and frozen - and I'll thaw them and dredge with sugar before serving. A few crumbled when sliced, so needed to be sampled. They were delicious . 

Thank you Jenny [and Heather]