Preheat the oven to 200C/400F/Gas 6.
Heat the butter in a pan and fry the chopped rhubarb for 2-3 minutes, to soften. Then transfer the rhubarb to the base of a gratin dish and spread it out evenly.
Arrange the Dorset Knobs on top, reserving one half to grate over the pudding at the end.
Whisk the eggs, cream and icing sugar together in a bowl and pour the mixture over the rhubarb and Dorset Knobs. Transfer to the oven and bake for 7-8 minutes, or until golden-brown and bubbling.
Grate the remaining half biscuit grated over the top, then serve.
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