| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts | 1 | Servings | |
INGREDIENTS
| 2 | c | Peeled and finely sliced apples* |
| 2 | c | Rhubarb; finely cut |
| 2 | Eggs; separated | |
| 1 | c | White sugar |
| 2 | tb | All purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | White sugar |
| 1/2 | c | All purpose flour |
| 1 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Butter |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
* (Granny Smith or Delicious) Place finely cut fruits in a bowl & set aside. Sift sugar, flour & salt together. Finely sift this mixture into fruits, turning frequently. Beat egg yolks until lemon colored and stir into floured mixture. Beat egg whites until stiff and fold gently into fruit mixture. Transfer to buttered casserole (9 X 9 pan) and spread with topping. TOPPING: Sift flour, sugar and spices together, then crumble the butter into the dry ingredients. When well mixed, but still in the 'pebbley" state, add chopped nuts & mix lightly. Sprinkle topping over apple-rhubarb mixture, covering well. Bake 375 oven 30-40 min. until fruit is tender. Posted to recipelu-digest Volume 01 Number 356 by James and Susan Kirkland <kirkland@gj.net> on Dec 10, 1997
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”