Rhubarb Torte

  • Crust: 1 cup Margarine (I prefer the Land o’ Lakes butter flavored margarine) or real butter works too
  • 2 cups flour
  • 2 T sugar
  • 1/2 tsp. salt

Mix as for pie. I use a pastry cutter. Lightly pat in a 9" x 13" pan. Bake at 350 degrees for 15 minutes.

Filling:

  • 6 egg yolks, beaten (save whites for meringue)
  • 2 cups sugar
  • 1 cup cream
  • 4 T flour
  • 5 cups diced rhubarb

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

Meringue:

  • 6 egg whites at room temperature
  • 3/4 cups sugar
  • 1/2 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1/4 tsp. salt

Beat egg whites until frothy and then add the dry ingredients that have been mixed together. Add vanilla and beat until well mixed in. Spread on top of hot dessert, sealing up the sides with the meringue touching the pan so it doesn’t pull away. Peak it with the spatula if you like. Bake at 350 degrees for 8-10 minutes, watching it carefully so it doesn’t get too dark.

Leave a Comment