Rhubarb Pudding
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rhubarb
stewed |
*
|
| 1 | x |
cake
stale |
* |
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rhubarb
stewed |
*
|
| 1 | x |
cake
stale |
* |
| 2 | each |
egg whites
|
*
|
Directions
Line a buttered baking dish with slices of plain stale cake or bread.
Fill with sweetened rhubarb.
Cover and bake at 325℉ (160℃). for 30 minutes.
Make a meringue of the egg whites by beating until very stiff and adding 4 tablespoon sugar.
Remove pudding from oven and cover with the meringue.
Return to oven to brown.
