rhubarb torte

My all-time favorite rhubarb recipe.  I posted it once a long, long time ago and thought it due for an upgraded image.

© Tina Vega Photography

Totally reminds me of my grandma and summer.  The printable recipe is below.

Rhubarb Torte

Ingredients

  • CRUST:
  • 2 cups flour
  • 2 Tablespoons sugar
  • 1 cup butter
  • FILLING:
  • 6 egg yolks, beaten
  • 2 cups sugar
  • 4 Tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup cream
  • 5 cups rhubarb
  • TOPPING:
  • 6 egg whites
  • 1/2 cup sugar
  • 1-1/2 teaspoons vanilla

Instructions

  1. Mix together crust ingredients and press into a 9x13-inch pan. Bake 10 minutes at 350 degrees.
  2. Mix filling ingredients and pour over crust. Bake 45-55 minutes at 350 degrees.
  3. For the meringue topping, beat 6 egg whites in a chilled bowl. Slowly add sugar and vanilla, beating until stiff peaks form. Spread on filling and bake for 10-15 minutes.
  4. Store in refrigerator.
https://tinavegaphotography.com/blog/2013/05/rhubarb-torte/

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