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Recipe for family meals :

Rhubarb Scallop with Meringue

This recipe comes from The American Woman's Cook Book which was edited by Ruth Berolzheimer and published in 1947.


1/2 lb rhubarb
1 cup granulated sugar
Grated rind of 1 orange
1/4 tsp salt
1 small sponge cake
2 egg whites
2 tbsp powdered sugar


  • Wash and peel rhubarb and cut in 1 inch pieces.
  • Add sugar, orange rind and salt, mixing well.
  • Cut sponge cake in thin slices. Line bottom of greased baking dish with 3 or 4 slices. Cover with quarter of rhubarb. Continue to make alternate layers of cake and fruit until material is used.
  • Cover and bake in moderate oven (350ºF) for 30 minutes.
  • Beat egg whites until stiff. Add sugar slowly, beating until blended.
  • Pile on baked pudding and bake for 15 minutes longer, or until meringue is slightly browned.

Serves 4 - 6

The American Woman's Cook Book 1947