Rhubarb Pudding

1 x Rhubarb, stewed

1 x Cake, stale

1 x *or:

1 x Bread, stale

2 ea Egg white

Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.