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2 cups flower
1/2 cup sugar
3 egg yolks
12 tablespoons butter
1/2 ounce baking powder
2 1/2 pounds rhubarb
1 1/2 cups sugar
2 4-ounce packages vanilla pudding mix (not instant)
3 egg whites
8 to 10 tablespoons of powdered sugar
Mix flour, sugar, egg yolks, butter and baking powder and press into a 9-inch springform cake pan, making sure to press dough up the sides; set aside.
Chop rhubarb into small pieces and put in a bowl. Ad sugar to rhubarb and let stand 2 hours, until liquid appears.
Remove 2 cups of the liquid to a heavy saucepan. Add 1 1/2 packages vanilla pudding mix (not instant) and cook until creamy. Add the rhubarb and mix, then pour the hot mixture into the crust. Bake for 40 minutes at 350 to 375 degrees. Remove from oven, leave oven on.
In a bowl, beat egg whites and powdered sugar until stiff peaks form. Spread meringue gently over the baked kucken, then place the kucken back in the oven just until meringue is browned.
Carol A. Brown for "A Taste of Rhubarb, Volume III" (2006, $15).