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Rhubarb Short Cake a la Ericsson Hammond / G&teau Croquant de Rhubarbe a V Ericsson Hammond

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Take three cups of flour, three quarters cup of butter, three tea¬
  • • None spoonfuls of Royal Baking Powder, a pinch of salt, two tablespoon¬
  • • None fuls of sugar, one egg, a cup and a half of milk, and four cups of
  • • None stewed sweetened rhubarb.

Instructions

Step 1. the flour; rub the butter into the flour lightly; mix the egg to the

Step 2. milk and add it quickly. Put it in a heavy round iron pan that

Step 3. has been well buttered and papered; press it down evenly and brush

Step 4. it over on the top with some cream; bake in a moderate oven, time

Step 5. about twenty-five minutes. When it is baked turn it out; split it

Step 6. in halves and fill itwith the rhubarb that is hot; half of it in between

Step 7. and half of it on the top. Decorate it in stripes with meringue

Step 8. from whites of two eggs sweetened with two tablespoonfuls of

Step 9. sugar; put it in the oven until the meringue is settled. Serve hot with whipped cream.

Step 10. How to Prepare the Rhubarb. Peel one bunch of rhubarb, cut it in half-inch long pieces, put it on the stove in one and a half

Step 11. cups of water and one cup of sugar; cook until it is tender and while it is hot fill the cake.