Rhubarb Pudding
Rhubarb pudding turns a few pantry leftovers into a tart, tender dessert under a crisp meringue top. Stale cake or bread lines the dish and soaks up the juice as the rhubarb cooks down with a little sugar, so nothing goes to waste. The sharp fruit balances the sweet, whipped egg whites, and the whole thing needs only five ingredients and about 45 minutes.
Instructions
Butter a baking dish and line it with slices of plain stale cake or bread, covering the bottom and sides as evenly as you can.
Toss the rhubarb with the 4 tablespoons of granulated sugar and spread it in the dish over the cake or bread.
Cover the dish and bake in a moderately slow oven at 325°F (160°C) for about 30 minutes, until the rhubarb has softened and released its juice.
While the pudding bakes, whip the egg whites until very stiff, then beat in the ½ cup of sugar gradually. The meringue is ready when it holds firm, glossy peaks.
Take the pudding out of the oven and spread the meringue over the top, covering the fruit completely.
Return the dish to a slow oven until the meringue turns golden brown on top.
Make it personal.
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