Try this Rhubarb Pudding recipe, or contribute your own.
Suggest a better descriptionLine a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1410g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3607 | ||
Calories from Fat: 399 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 18.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9262.2mg | 319 % | |
Potassium 1451.6mg | 38 % | |
Total Carbohydrate 680.7g | 200 % | |
Dietary Fiber 32.3g | 129 % | |
Sugars, other 648.4g | ||
Protein 109.9g | 157 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3607
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