| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dessert, Rhubarb | 14 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 1 | ts | Baking powder |
| 2 | Egg whites | |
| 1/2 | c | Shortening |
| 2 | tb | Sugar |
| 1/2 | c | Chopped walnuts |
| 4 | c | Rhubarb; chopped |
| 2 | c | Sugar |
| 2 | Egg yolks | |
| 1/4 | c | Flour |
| 4 | Egg whites | |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
FILLING MERINGUE Combine first six ingredients with a fork until crumbly. Press into a greased 9x13" baking pan. Combine filling ingredients. Mix well. Pour over crust. Bake at 350 F. for 50-60 minutes. In a mixing bowl, beat egg whites unitl stiff. Gradually add sugar and vanilla, beating well. Spred over hot filling. Return to the oven for 10-15 minutes, until lightly browned. Recipe by: Taste of Home Magazine, April/May'95 p.67 Posted to TNT Recipes Digest, Vol 01, Nr 929 by snardo@onramp.net on Jan 11, 1998
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