Rhubarb Torte

Rhubarb Torte

Crust:

  • 1 c margarine
  • 2 c flour
  • 2 T sugar
  • One-half tsp. salt
  • One-fourth tsp. almond extract

Mix together and pat in a 9” x 13” pan. Bake at 350° for 15 minutes.

Filling:

  • 6 egg yolks beaten
  • 2 c sugar
  • 1 c cream
  • 4 T flour
  • 5 c diced rhubarb

Mix and pour over crust. Bake at 350° for 45 minutes

Meringue:

  • 6 egg whites, beaten
  • 12 T (3/4 cup) sugar
  • 1 tsp. vanilla
  • One-fourth tsp. salt

Beat egg whites and add other ingredients while it is beating. Beat until stiff. Pour over top and bake at 350° for 8-10 minutes or until top is a nice golden brown.

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