Directions:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool.
- In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange peel; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
- In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form.
- Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.11 Kcal (1998 kJ) | ||
| Calories from fat | 82.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 14% | |
|---|---|---|---|
| Cholesterol | 61.66mg | 21% | |
| Sodium | 102.76mg | 4% | |
| Potassium | 154.09mg | 3% | |
| Total Carbs | 86.29g | 29% | |
| Sugars | 24.4g | 98% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 146.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 190.08 Kcal (796 kJ) | ||
| Calories from fat | 32.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 14% | |
|---|---|---|---|
| Cholesterol | 24.57mg | 21% | |
| Sodium | 40.94mg | 4% | |
| Potassium | 61.39mg | 3% | |
| Total Carbs | 34.38g | 29% | |
| Sugars | 9.72g | 98% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 3.81g | 19% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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