Rhubarb Torte

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!!!

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Keyword: dessert with meringue, easy dessert, easy torte, rhubarb dessert, torte

Servings: slices

Calories: 341kcal

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Equipment

Ingredients

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

Instructions

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.
Enjoy!!!

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