INGREDIENTS
1/2 tsp
Lemon, zest
2 1/2 cups
Rhubarb, red fresh
1
Egg
1
Egg white beaten with
1/2 tsp
Lemon juice
1 1/4 cups
sugar
1/2 cup
Butter-flavored shortening
1/2 cup
Cake flour
1/2 tsp
Cinnamon, ground
2 1/16 cups
Flour
2 tbsp
Minute tapioca
3 tsp
Powdered sugar
1 pinch
Salt
1
Large granule Sugar
1 tsp
Vanilla extract
2 tsp
Vinegar
1/4 cup
Butter, salted
3 tbsp
Butter, small
1/4 cup
Water
2 1/2 cups
De-stemmed, washed and cut strawberries (in larger pieces)