Scalloped Rhubarb With Meringue Recipe

Instructions

Peel the rhubarb and cut into inch lengths.
In a buttered dish put a layer of thin slices of sponge cake, and over this a layer of the rhubard; sprinkle with sugar, a grating of yellow orange rind and a few grains of salt; continue the layers until the dish is filled.
For half a pound of rhubarb use about three-fourths a cup of sugar.
Cover the dish and let bake about half an hour.
Beat the whites of two eggs dry; gradually beat in two tablespoons of sugar, then fold in two tablespoons of sugar and spread over the pudding.
Let bake about twelve minutes in a very moderate oven.