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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 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 McCormick® Pure 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.
Nutritional Facts: 1 serving (1 piece) equals 289 calories,

2 of 2

Rhubarb Torte (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 53 mg cholesterol, 42 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.