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Grandma's Spring and Summer Torte Recipe

This easy-to-make torte is a wonderfully light dessert and its tart and sweet taste is delicious. I make it often for potlucks and everyone seems to enjoy it.

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Grandma's Spring and Summer Torte Recipe

Prep: 20 min. Bake: 55 min.

Yield: 15 Servings

20 55 75

Ingredients

CRUST:
2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup butter, softened
2 egg yolks
1 teaspoon vanilla extract
FILLING:
1-1/2 cups sugar
1/4 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb
1 cup half-and-half cream or evaporated milk
4 egg yolks, lightly beaten
2 tablespoons butter, softened
MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

For crust, combine flour, sugar and salt in a small bowl. Cut in the butter, egg yolks and vanilla until crumbly. Press mixture into a greased 13-in. x 9-in. baking dish. Combine filling ingredients; pour over crust. Bake at 375° for 45-50 minutes or until filling is set.
Meanwhile, in a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread over filling and bake for 10-12 minutes or until meringue is lightly browned. Yield: 15 servings.

Nutritional Facts 1 serving (1 each) equals 359 calories, 18 g fat (10 g saturated fat), 130 mg cholesterol, 206 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Grandma's Spring and Summer Torte in Bountiful Harvest Cookbook , p88