| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Flour; (heaping) |
| 4 |
tb |
Powdered sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Margarine; (1 stick) |
| 4 |
c |
Rhubarb; diced |
| 3 |
|
Egg yolks |
| 1 1/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 3/4 |
c |
Half and half |
| 3 |
|
Egg whites |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
CRUST
FILLING
MERINGUE
Plus 1 tablespoon flour and 1 tablespoon sugar.
FILLING Mix crust ingredients together and pat into 11 x 7 inch pan.
Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before
adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees
for 25 minutes. May be topped with meringue. I prefer it without meringue.
Meringue: Beat egg whites until stiff. Add sugar slow. Put on kuchen when
almost done. Bake a short time.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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