Print Options

Back to Rhubarb Torte >

Include these items:

Taste of Home Logo

Rhubarb Torte

 Rhubarb Torte
"Each year when Grandmother asked what kind of birthday cake I'd like, my response was 'Rhubarb Torte'," recalls Lois Heintz of Holmen, Wisconsin.
12-16 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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 King Arthur Unbleached 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.

2 of 2

Rhubarb Torte (continued)

Nutritional 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.