Grandma's Spring and Summer Torte Recipe

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Grandma's Spring and Summer Torte Recipe

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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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

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.
Originally published as Grandma's Spring and Summer Torte in Bountiful Harvest Cookbook 1994, p88

Nutritional Facts

1 each: 359 calories, 18g fat (10g saturated fat), 130mg cholesterol, 206mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Grandma's Spring and Summer Torte in Bountiful Harvest Cookbook 1994, p88

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