Scalloped Rhubarb With Meringue Recipe ingredients

To prepare this Scalloped Rhubarb With Meringue Recipe, first peel the rhubarb and cut into inch lengths. In a buttered dish put a layer of thin slices of sponge cake, and over this a layer of the rhubard; sprinkle with sugar, a grating of yellow orange rind and a few grains of salt; continue the layers until the dish is filled. For half a pound of rhubarb use about three-fourths a cup of sugar. Cover the dish and let bake about half an hour. Beat the whites of two eggs dry; gradually beat in two tablespoonfuls of sugar, then fold in two tablespoonfuls of sugar and spread over the pudding. Let bake about twelve minutes in a very moderate oven.