This recipe is out of the recipe book From the Kitchens of Lanark County: Rural Expo 2003: Lanark County International Plowing Match, p. 170, except modified a little to taste.
Bottom:
12 soda crackers, crsuhed fine
1/4 cup white sugar
1/2 cup coconut
1/2 cup unsalted butter
1/2 cup whole wheat flour
Roll the soda crackers. Add the sugar, butter and other ingredient, cutting with a pastry fork. Reserve a quarter of it for the strudel top. Press the rest into an 8″ square pan.
Toppings:
1 1/2 cup rhubarb, cut fine
1 Tbs cornstarch
1/4 white sugar
1 Tbp butter
2 egg yolks
Stew rhubarb with salt and sugar to taste. Mix the other 4 ingredients into a paste and add to the rhubarb. Cook until thick. Set to cool. Spread on top of crumbs.
2 egg whites
4 Tbsp sugar
Beat egg whites until stiff. Add sugar. Spread over rhubarb and sprinkle with reserved crumbs.
Bake at 350 degrees for 20 minutes.
