Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 2 egg whites
- 1/2 cup shortening
- 2 tablespoons sugar
- 1/2 cup walnuts chopped
- FILLING
- 4 cups fresh or frozen rhubarb chopped
- 2 cups sugar
- 2 egg yolks
- 1/4 cup flour
- MERINGUE
- 4 egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla
Directions
Combine first siz ingredients with a fork until crumbly.
Press into a greased 9x13" baking pan. Combine filling ingredients.
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.
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes