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|Time||Prep 15 minutes|
Bake ½ hour
- Line a buttered baking dish with slices of plain stale cake or bread.
- Fill with sweetened rhubarb.
- Cover and bake in a moderately slow 325°F (160°C) oven about 30 minutes.
- Make a meringue of the egg whites by beating until very stiff and adding sugar.
- Remove pudding from oven and cover with the meringue.
- Return to slow oven to brown the meringue.