Source:

Diane

Serves/Makes:6 or more

Ingredients

• 2 eggs, separated (use egg whites for Meringue, yolks for custard)
• 2 cups (475 ml) milk
• 2 tbsp (30 ml). sugar
• Light Pastry
• Chopped Rhubarb
• Sugar
• Meringue

Preparation

• Make the custard by using the yolks of 2 eggs, milk and sugar.
• Line a deep pudding dish with a light pastry, and cover the bottom with a layer of chopped rhubarb, well rolled in sugar.
• Pour over this the custard and bake in a 325 degree (175 C.) oven until knife inserted just off center comes out clean, about 45 to 50 minutes.
• Make a meringue of the whites of the eggs, spread over the baked custard, brown lightly in a 350 degree (175 C.) oven, and seve hot or cold, as desired.

Comments

This recipe is from 1923.