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Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 109g / 3.8oz Flour

  2. 1 teaspoon 5ml Baking powder

  3. 2 Egg whites

  4. 1/2 cup 99g / 3 1/2oz Shortening

  5. 2 tablespoons 30ml Sugar

  6. 1/2 cup 73g / 2.6oz Walnuts - chopped

  7. - filling:

  8. 4 cups 584g / 20oz Fresh or frozen rhubarb - chopped

  9. 2 cups 396g / 13oz Sugar

  10. 2 Egg yolks

  11. 1/4 cup 15g / 1/2oz Flour

  12. - meringue:

  13. 4 Egg whites

  14. 1/2 cup 99g / 3 1/2oz Sugar

  15. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. Combine first six ingredients with a fork until crumbly. Press into a greased 9x13" baking pan. Combine filling ingredients.

  2. Mix well. Pour over crust. Bake at 350F. for 50-60 minutes. In a mixing bowl, beat egg whites until stiff.

  3. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10-15 minutes, until lightly browned.

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