Updated: Nov 1, 2018
Helen Leslie
2 egg yolks
1 cup white sugar
2 Tbsp flour
1 Tbsp melted butter
2 1/2 cups chopped rhubarb, fresh or frozen
2 egg whites
2 Tbsp sugar
Beat egg yolks to a thick froth, gradually add sugar, flour and butter. Stir in Rhubarb. Pour into an uncooked pastry shell. Bake at 350 F until firmly set. Remove from oven and add egg whites, beaten stiff with sugar. Return to oven to brown meringue.
This recipe is from The Port Wallis Cook Book - Published in 1947 by Choir of St. Andrew's Anglican Church. The book has this Acknowledgement: These recipes have been tested successfully by the Homema
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