recipe comes from The American Woman's Cook Book
which was edited by Ruth Berolzheimer and published
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.
sugar, orange rind and salt, mixing well.
sponge cake in thin slices. Line bottom of greased
baking dish with 3 or 4 slices. Cover with quarter
Continue to make alternate layers of cake and
fruit until material is used.
and bake in moderate oven (350ºF) for 30
egg whites until stiff. Add
sugar slowly, beating until blended.
on baked pudding and bake for 15 minutes longer,
or until meringue is slightly browned.
4 - 6
American Woman's Cook Book 1947