| 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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