Publisher Photo
Publisher Photo
"Each year when Grandmother asked what kind of birthday cake I'd like, my response was 'Rhubarb Torte'," recalls Lois Heintz of Holmen, Wisconsin.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
12-16 servings
TOTAL TIME:
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.
Originally published as Rhubarb Torte in Taste of Home April/May 1995, p67

Nutritional Facts

1 piece: 289 calories, 10g fat (2g saturated fat), 53mg cholesterol, 42mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Rhubarb Torte in Taste of Home April/May 1995, p67

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