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Rhubarb Torte Recipe

"Each year when Grandmother asked what kind of birthday cake I'd like, my response was 'Rhubarb Torte'," recalls Lois Heintz of Holmen, Wisconsin.

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12-16 Servings
Prep: 20 min. Bake: 1 hour

Ingredients

1-3/4 cups all-purpose flour
1 teaspoon baking powder
2 egg yolks
1/2 cup shortening
2 tablespoons sugar
1/2 cup chopped walnuts
FILLING:
4 cups chopped fresh or frozen rhubarb
2 cups sugar
2 egg yolks
1/4 cup all-purpose flour
MERINGUE:
4 egg whites
1/2 cup sugar
1 teaspoon vanilla extract

Directions

Combine first six ingredients with a fork until crumbly. Press into a greased 13-in. x 9-in. baking pan. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10-15 minutes or until lightly browned. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 289 calories, 10 g fat (2 g saturated fat), 53 mg cholesterol, 42 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.

Rhubarb Torte published in Taste of Home April/May 1995, p67

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Ingredients