Directions:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly.
- For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted near center comes out clean.
- Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly. Yield: 20-24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.82 Kcal (1992 kJ) | ||
| Calories from fat | 141.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 95.34mg | 32% | |
| Sodium | 27.77mg | 1% | |
| Potassium | 177.15mg | 4% | |
| Total Carbs | 74.96g | 25% | |
| Sugars | 22.16g | 89% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 235.19 Kcal (985 kJ) | ||
| Calories from fat | 69.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 24% | |
|---|---|---|---|
| Cholesterol | 47.12mg | 32% | |
| Sodium | 13.73mg | 1% | |
| Potassium | 87.56mg | 4% | |
| Total Carbs | 37.05g | 25% | |
| Sugars | 10.95g | 89% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 3.4g | 14% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 29.9mg | 6% | |
* 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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