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 on a wire rack.
- In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
- Bake for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat egg whites and cream of tartar 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.
- Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 655.84 Kcal (2746 kJ) | ||
| Calories from fat | 179.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.94g | 31% | |
|---|---|---|---|
| Cholesterol | 129.97mg | 43% | |
| Sodium | 95.91mg | 4% | |
| Potassium | 155.61mg | 3% | |
| Total Carbs | 104.84g | 35% | |
| Sugars | 28.99g | 116% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 150.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 221.06 Kcal (926 kJ) | ||
| Calories from fat | 60.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 31% | |
|---|---|---|---|
| Cholesterol | 43.81mg | 43% | |
| Sodium | 32.33mg | 4% | |
| Potassium | 52.45mg | 3% | |
| Total Carbs | 35.34g | 35% | |
| Sugars | 9.77g | 116% | |
| Dietary Fiber | 0.38g | 5% | |
| Protein | 4.06g | 24% | |
| Vitamin C | 1mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 50.6mg | 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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