You are here

Rhubarb Scallop with Meringue

Lucy's picture
Rhubarb scallop with meringues is a beautiful fruity dessert made with fresh rhubarb and sponge cake slices. A layered and baked dessert the rhubarb meringue scallop is topped with a meringue mix and baked to a lovely brown topping. Served with a dollop of whipped cream, the rhubarb scallop is moist and juicy.
  Rhubarb 1⁄2 Pound
  Granulated sugar 1 Cup (16 tbs)
  Orange 1 , rind grated
  Salt 1⁄4 Teaspoon
  Sponge cake 1 Small
  Egg whites 2
  Powdered sugar 2 Tablespoon

1.Start by preheating the oven to 350F degrees
2.Also wash and peel rhubarb and cut in 1-inch pieces
3.Cut sponge cake in thin slices; line bottom of greased baking dish with 3 or 4 slices; cover with 1/4 of rhubarb.
4.In a bowl, add rhubarb, sugar, orange rind and salt, mix well.
5.Continue to make alternate layers of cake and fruit until material is used.
6.Cover and bake in moderate oven for 30 minutes.
7.Beat egg whites until stiff; add sugar slowly, beating until blended.
8.Pile on baked pudding and bake 15 minutes longer, or until meringue is slightly browned.
9.Serve with salads

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 738 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 76.6 mg25.5%

Sodium 478.2 mg19.9%

Total Carbohydrates 175 g58.5%

Dietary Fiber 4.3 g17.3%

Sugars 150.7 g

Protein 9 g17.6%

Vitamin A 8.2% Vitamin C 74.7%

Calcium 18.7% Iron 13.3%

*Based on a 2000 Calorie diet

Rhubarb Scallop With Meringue Recipe