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Rhubarb Pudding Recipe
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1 x Rhubarb, stewed 1 x Cake, stale 1 x *or: 1 x Bread, stale 2 ea Egg white Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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