Lancaster Rhubarb

Ingredients

 * Spongecake, ladyfingers or similar cake
 * Stewed rhubarb
 * 3 egg whites
 * 7 T confecioners Sugar
 * 1/2 t vanilla

Directions

 * 1) Place pieces of spongecake, ladyfingers or similar cake in an eathenware dish (fill about 1/2 full).
 * 2) Pour stewed rhubarb over it.
 * 3) Bake at 325 for 30 minutes.
 * 4) Cover with merinque (3 egg whites, 7 Tbls. confec. Sugar, 1/2 tsp. vanilla, beaten til stiff).
 * 5) Spread over cake and bake until a delicate brown (7–12 minutes).