preheat oven to 350F degrees
mix the first four ingredients together until mixture is crumbly then pat into the bottom of 9x13 cake pan. then bake for 10 minutes. remove from oven
then separate the yolks from the whites and make sure you put the whites in a clean bowl. set aside the whites for later in the recipe ,making sure to cover it so nothing gets into it. then take the yolks and add the milk to it and beat them then add the sugar and the flour together and put in the egg and milk mixture and mix together. then fold in the rhubarb making sure it all gets coated then pour onto the crust and bake for 45 minutes or until firm and doesn't jiggle. remove from oven.
then take your egg whites and start whipping them at a high speed add your cream of tarter then add your sugar 2 tablespoons at a time making sure to let it whip a little between each time just before it has a stiff peak put in the vanilla continue whipping until it form a stiff peak. spread this onto the filling after it is baked then put into the oven for 10 minutes or until it is golden brown in places.
then remove from oven as it cools if you did it right you will get some sugar drops forming on the top..
a stiff peak is when you take the beaters out of the egg white mixture and it make a peak that stays , of course the beaters are off
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 629 (62%)|
|Amt Per Serving||% DV|
|Total Fat 69.9g||93 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 2558mg||787 %|
|Sodium 239mg||8 %|
|Potassium 428.5mg||11 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 58.4g|
|Protein 37.4g||53 %|
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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: 1013
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