Instructions

1. 1
   Line a buttered baking dish with slices of plain stale cake or bread.
2. 2
   Combine the rhubarb and 4 tbsp sugar, and add to the dish.
3. 3
   Cover and bake in a moderately slow 325°F (160°C) oven for about 30 minutes.
4. 4
   Make a meringue of the egg whites by whipping until very stiff, gradually beating in the ½ cup sugar.
5. 5
   Remove pudding from oven and cover with the meringue.
6. 6
   Return to a slow oven to brown the meringue.