This rhubarb torte recipe makes an excellent dessert after a hearty meal. I have also made the filling with raspberries, strawberries, and blueberries, separately or mixed for a bumbleberry torte!
Ingredients
- 1 cup all-purpose flour
- 0.5 cups margarine
- 2 tablespoons confectioners' sugar
- 1 cup white sugar , divided
- 3 large eggs , separated
- 0.33 cups milk
- 3 tablespoons all-purpose flour
- 3.5 cups chopped rhubarb
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C.)
-
2
Combine 1 cup flour, margarine, and confectioners' sugar in a large bowl; mix until a dough ball forms; press into bottom and up sides of a 9-inch square pan.
-
3
Bake in the preheated oven until crust golden brown, about 20 minutes.
-
4
Combine 1 ½ cups white sugar, egg yolks, milk, and 3 tablespoons flour in a saucepan over medium-high heat. Add rhubarb; cook, stirring constantly, until thickened. Pour filling into hot crust.
-
5
Beat egg whites in a large glass or metal bowl until foamy; gradually beat in remaining ¼ cup sugar until stiff peaks form. Spread meringue over rhubarb filling to completely cover.
-
6
Bake in the preheated oven until top is golden brown, 10 to 15 minutes.
Nutrition Facts
Per serving
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