- light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb
- layer. Bake at 350° for 25-30 minutes or until almost set.
- Remove to a wire rack. Combine topping ingredients; spread over hot
- cream layer. Cool completely. Chill. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 264 calories, 16 g fat (10 g saturated fat), 75 mg cholesterol, 137 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.