Directions:
- BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
- Bake at 350 for 10 minutes.
- RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
- Spread drained rhubarb over baked crust.
- FILLING, beat egg yolks, sugar and salt.
- Add the cream/milk slowly and then the flour.
- Pour over rhubarb and bake another 40 minutes at 350.
- TOPPING, beat egg whites and cream of tartar until stiff.
- Gradually add sugar making a stiff meringue.
- Spread over top and bake at 350 10 minutes or until a golden brown.
- NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.41 Kcal (864 kJ) | ||
| Calories from fat | 71.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 12% | |
|---|---|---|---|
| Cholesterol | 41.12mg | 14% | |
| Sodium | 389.39mg | 16% | |
| Potassium | 153.06mg | 3% | |
| Total Carbs | 29.63g | 10% | |
| Sugars | 13.42g | 54% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 215.12 Kcal (901 kJ) | ||
| Calories from fat | 74.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 12% | |
|---|---|---|---|
| Cholesterol | 42.86mg | 14% | |
| Sodium | 405.83mg | 16% | |
| Potassium | 159.52mg | 3% | |
| Total Carbs | 30.88g | 10% | |
| Sugars | 13.99g | 54% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 88.7mg | 9% | |
* 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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