Preheat the oven to 170°C/340°F/gas mark 3.
Lay the chopped rhubarb in an oven-proof dish with 75g of the sugar and 3 tbsp water.
Cover with foil and bake uncovered for 25 minutes, then set aside to cool.
Turn the oven up to 180°C/350°F/gas mark 4.
Beat 3 egg yolks with the remaining 125g of sugar until pale and light. Add the grated zest of 2 lemons and the juice of one.
Fold in the self-raising flour then stir in the cream and milk.
Beat the egg whites with a pinch of cream of tartar until stiff, then fold into the batter.
Using a slotted spoon lift the cooled rhubarb into a buttered baking-dish, pour the batter on top and set in a roasting-tin.
Pour boiling water to come halfway up the sides and bake for one hour.
Allow to cool, sift icing sugar over the top and serve.
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