----PUDDING----
1 c  Flour; all purpose
1/3 c  Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts -Salt
1 1/2 c  Rhubarb- diced
1/4 c  Raisins
1/2 c  Milk
1    Egg
1/2 ts Vanilla

SAUCE
1 c -Water; boiling
1/4 c Brown sugar- packed
1/4 c Butter
1 tb Lemon juice
1 ts Lemon rind; grated
1 pn Nutmeg

Preheat oven to 350F. Pudding: In bowl, whisk together flour, sugar, baking
powder, baking soda and salt. Stir in rhubarb & raisins. In separate bowl,
beat together milk, egg and vanilla just enough to combine; stir into flour
mixture. Turn batter into greased 8″ square baking dish. Sauce: In boiling
water, stir sugar and butter till sugar dissolves and butter melts. Add
lemon juice, rind and nutmeg. Pour gently over batter. Bake at 350F for
30-35 minutes till pudding is golden brown on top and centre is firm to
touch. SERVES: 6