This rhubarb torte recipe is so easy to make! Using fresh or frozen rhubarb, this torte will leave you wishing you’d doubled the batch!! Yummy and simple, my kind of recipe!!!
Ingredients in the Rhubarb Torte…
This rhubarb torte recipe calls for either fresh or frozen rhubarb. I love to pick and freeze rhubarb when it’s in season so we can enjoy this tangy treat anytime of the year!!
You’ll also use flour, sugar, confectioner’s (powdered) sugar, eggs, milk, and butter. Except for the rhubarb, the ingredients are pretty simple, right?? Once you get the rhubarb, I’ll bet you have everything on hand to make this yummy dessert!
Mixing up the crust…
A few hours before you’re ready to make the rhubarb torte, soften the butter to room temperature so it’s easy to work with.
Preheat the oven to 350 degrees.
In a medium-sized mixing bowl mix together the butter, flour, and confectioner’s sugar. Once the ingredients are well blended, the dough will be able to form into a ball.
Place the ball of dough in an ungreased 9” square baking pan. Spread the dough evenly on the bottom and up the sides of the pan.
You’ll want to go almost all the way up the sides of the pan with the crust so it holds all the yummy rhubarb filling later!!
Bake the crust in the preheated oven for about 20 minutes, or until the crust starts to brown nicely!
Making the rhubarb filling…
While the crust is baking you can mix up the filling for the rhubarb torte!!
The first thing you’ll need to do is separate your eggs. The yolks will be used in the filling and the whites will be used to make the meringue that tops off the dessert!
In a large kettle combine the sugar, egg yolks, and flour. Add in the milk. Stir all the ingredients together!
Then add in the rhubarb. If you’re using frozen rhubarb you’ll need to let it thaw for a few hours before you make this dessert. As the rhubarb thaws let it drain in a colander to remove any additional liquid.
Stir the rhubarb into the other ingredients in your kettle. Over medium heat let the filling mixture come to a soft boil. Stirring occasionally, cook the filling until it starts to thicken a bit.
You’ll want the consistency of the filling to resemble applesauce, that’s the closest comparison I can think of. You can add another tablespoon of flour to the filling if it seems too runny.
Mixing the meringue…
Once you have the filling mixture under control, it’s time to mix up the meringue!!!
In a medium mixing bowl (glass or metal) beat the egg whites on high speed with an electric mixer until they are a bit fluffy. This only takes a minute or so.
Keeping the mixer going, slowly add in the sugar mixing continuously. Continue to beat the egg whites and sugar until the meringue forms stiff peaks.
To test the peaks, turn the mixer off and gently lift the mixer blades out of the meringue. If a peak forms and stays, that’s a stiff peak! If a peak forms but folds over on itself, you need to continue to mix for a bit longer.
I’d say it takes about 5 minutes or so to mix on high until the stiff peaks form.
Add it all together…
To the warm crust carefully pour in the thickened rhubarb filling. Be careful, it’s probably still hot!
Using a spatula, carefully add the meringue to the top of the filling. I add it in clumps. Carefully spread the meringue across the top of the filling.
Place the rhubarb torte back in the oven until the meringue begins to brown. You’ll want a nicely browned meringue on your rhubarb torte. It usually takes about 10-15 more minutes of baking to get the meringue to bake up to perfection!
Remove the dessert from the oven and place it on a cooling rack. You’ll want to let the rhubarb torte cool off quite a bit so the filling sets before you cut it and serve it up!
I love the little beads of sugar that form on the cooled meringue!!!
Sooo yummy!!! The tartness of the rhubarb and the sweetness of the meringue make this dessert one to beg for!
I’ve previously shared my recipe for lemon meringue pie if you’re interested in another tangy and sweet combo dessert!
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- 1 cup all-purpose flour
- ½ cup butter softened
- 2 tablespoons confectioners’ sugar
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- 3 egg yolks
- ⅓ cup milk
- 3 ½ cups chopped rhubarb
- 3 egg whites
- ¼ cup white sugar
- Preheat oven to 350°.
- In a large mixing bowl mix together 1 cup flour, butter, and confectioners' sugar. Mix well until you can form a ball with the dough. Press the dough into the bottom and up the sides of a 9" square baking pan. Bake about 20 minutes until the crust is golden brown.
- While the crust is baking mix up the rhubarb filling! In a 3 quart kettle mix together 1 1/2 cup sugar, 3 tablespoons flour, egg yolks, and the milk. Stir in the sliced rhubarb. If using frozen rhubarb, allow to drain as it thaws before adding it to the filling.
- Cook filling until thickened a bit. Stir continuously until filling is consistency of applesauce.
- Prepare the meringue while the crust continues to bake!! In a large glass or metal mixing bowl beat the egg whites until they are a bit fluffy, about 1 minute. Continue to beat on high speed and slowly add in the 1/4 cup sugar. Beat on high until stiff peaks form, about 4-5 minutes.
- Remove baked crust from oven. Add hot filling to baked crust and top with meringue. Return torte to the 350° oven and bake for another 10-15 minutes until the meringue browns. Cool before serving.