Rhubarb Pudding

1. Line a buttered baking dish with slices of plain stale cake or bread.
2. Fill with sweetened rhubarb.
3. Cover and bake at 325-F for 30 minutes.
4. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar.
5. Remove pudding from oven and cover with the meringue.
6. Return to oven to brown.
7. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.