1 x Rhubarb, stewed
1 x Cake, stale
1 x *or:
1 x Bread, stale
2 ea Egg white
Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.