Difference between revisions of "Alternative:Rhubarb Pudding"
RealRecipes (talk | contribs) m (moved Cookbook:Rhubarb Pudding to Alternative:Rhubarb Pudding: Text replace - "Cookbook:" to "Alternative:") |
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==References== | ==References== | ||
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| − | [[Category:American | + | [[Category:American Recipes]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
| − | [[Category:Bread | + | [[Category:Bread Recipes]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
| − | [[Category:Vegetable | + | [[Category:Vegetable Recipes]] |
| − | [[Category:Rhubarb | + | [[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.
