Combine apples and rhubarb. Sift sugar, flour and salt together; sift into fruit. Beat egg yolks until lemon coloured; stir into fruit mixture.Beat egg whites till stiff. Fold gently into fruit mixture. Place in greased casserole and sprinkle with the crumb topping.
CRUMB TOPPING: Sift sugar, flour and spices together. Crumble butter into dry ingredients. Blend until size of pebbles. Add nuts. Sprinkle topping over rhubarb-apple mix covering well. Bake at 375F for 30 - 40 minutes.
I often substitute 2 cups of fresh cranberries for the rhubarb.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8|
|Calories from Fat: 152 (22%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 279.6mg||86 %|
|Sodium 130.5mg||5 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 129.2g||38 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 126.6g|
|Protein 11.4g||16 %|
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Calories per serving: 692
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