Title: Rhubarb Pudding
Categories: Penndutch, Desserts
Yield: 1 Servings

Rhubarb, stewed
Cake, stale
*or:
Bread, stale
2 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini