Rhubarb Pudding

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Ingredients

  • stewed rhubarb, sweetened
  • stale cake or bread
  • 4 tablespoons sugar
  • 2 egg whites

Directions

Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325° 30 minutes. Make a meringue of the egg whites by adding sugar and beating until very stiff peaks form. Remove pudding from oven and cover with meringue. Return to oven to brown meringue.
Mary Cox
Columbiana, Ohio

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