Directions:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
- In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.1 Kcal (2835 kJ) | ||
| Calories from fat | 191 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.22g | 33% | |
|---|---|---|---|
| Cholesterol | 136.21mg | 45% | |
| Sodium | 260.12mg | 11% | |
| Potassium | 152.7mg | 3% | |
| Total Carbs | 106.99g | 36% | |
| Sugars | 29.04g | 116% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 11.84g | 24% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 135.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 231.78 Kcal (970 kJ) | ||
| Calories from fat | 65.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 33% | |
|---|---|---|---|
| Cholesterol | 46.63mg | 45% | |
| Sodium | 89.04mg | 11% | |
| Potassium | 52.27mg | 3% | |
| Total Carbs | 36.63g | 36% | |
| Sugars | 9.94g | 116% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 4.05g | 24% | |
| Vitamin C | 1mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 46.5mg | 14% | |
* 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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