Directions:
- Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool.
- In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange peel; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
- In a large bowl, beat the egg whites, vanilla and salt 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 | 666.13 Kcal (2789 kJ) | ||
| Calories from fat | 186.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.71g | 32% | |
|---|---|---|---|
| Cholesterol | 129.97mg | 43% | |
| Sodium | 132.16mg | 6% | |
| Potassium | 158.79mg | 3% | |
| Total Carbs | 105.12g | 35% | |
| Sugars | 29.1g | 116% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 12.35g | 25% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 151.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 222.73 Kcal (933 kJ) | ||
| Calories from fat | 62.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 32% | |
|---|---|---|---|
| Cholesterol | 43.46mg | 43% | |
| Sodium | 44.19mg | 6% | |
| Potassium | 53.09mg | 3% | |
| Total Carbs | 35.15g | 35% | |
| Sugars | 9.73g | 116% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 4.13g | 25% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 3% | |
| Calcium | 50.7mg | 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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