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Description Edit

Ingredients Edit


Directions Edit

  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).
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