Difference between revisions of "Alternative:Rhubarb Pudding"
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{{recipesummary|Dessert recipes|6|Prep 15 minutes<br>Bake ½ hour|2}} | {{recipesummary|Dessert recipes|6|Prep 15 minutes<br>Bake ½ hour|2}} | ||
| − | + | |[[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Bread|Bread]] | |
==Ingredients== | ==Ingredients== | ||
| − | * stale [[ | + | * stale [[Cake|cake]] or [[Bread|bread]] |
| − | * 2 [[ | + | * 2 [[Cup|cups]] [[Rhubarb|rhubarb]] |
| − | * 4 [[ | + | * 4 [[Tablespoon|tablespoons]] [[Sugar|sugar]] |
| − | * 2 [[ | + | * 2 [[Egg White|egg whites]] |
==Procedure== | ==Procedure== | ||
| − | # Line a [[ | + | # Line a [[Butter|buttered]] baking dish with slices of plain stale cake or bread. |
# Fill with sweetened rhubarb. | # Fill with sweetened rhubarb. | ||
| − | # Cover and [[ | + | # Cover and [[Bake|bake]] in a moderately slow [[Oven_temperatures|325°F]] oven about 30 minutes. |
| − | # Make a [[ | + | # Make a [[Meringue|meringue]] of the egg whites by [[Beating|beating]] until very stiff and adding sugar. |
# Remove pudding from oven and cover with the meringue. | # Remove pudding from oven and cover with the meringue. | ||
# Return to slow oven to brown the meringue. | # Return to slow oven to brown the meringue. | ||
| − | + | ==References== | |
| − | [[Category:American | + | <references/> |
| − | [[Category:Dessert | + | |
| − | [[Category:Bread | + | ==References== |
| − | [[Category:Vegetarian | + | <references/> |
| − | [[Category:Vegetable | + | [[Category:American Recipes]] |
| − | [[Category:Rhubarb | + | [[Category:Dessert Recipes]] |
| + | [[Category:Bread Recipes]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
| + | [[Category:Vegetable Recipes]] | ||
| + | [[Category:Rhubarb Recipes]] | ||
Latest revision as of 17:33, 9 May 2012
| Alternative:Rhubarb Pudding | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 6 |
| Time: | Prep 15 minutes Bake ½ hour |
| Difficulty: |  |
|American cuisine | Vegetarian Cuisine | Bread
Contents
Ingredients
- stale cake or bread
- 2 cups rhubarb
- 4 tablespoons sugar
- 2 egg whites
Procedure
- 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 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.
