Rhubarb Scallop with Meringue
|Granulated sugar||1 Cup (16 tbs)|
|Orange||1 , rind grated|
|Sponge cake||1 Small|
|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
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