Lancaster Rhubarb 
    
Ingredients:           
Spongecake, ladyfingers or similar cake           
Stewed Rhubarb          
3 egg whites          
7 T confecioners sugar          
1/2 t vanilla      

Procedure:           
Place pieces of spongecake, ladyfingers or similar cake in an eathenware dish (fill about 1/2 full).  Pour stewed rhubarb over it. Bake at 325 for 30 minutes. Cover with merinque (3 egg whites, 7 Tbls. confec. sugar, 1/2 tsp. vanilla, beaten til stiff), Spread over cake and bake until a delicate brown (7-12 minutes).

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