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Spring Rhubarb Torte

 Spring Rhubarb Torte
This torte signals springtime at Audrey Groe's Lake Mills, Iowa home. "Our 40-year-old rhubarb plants provide the filling, and they're always ready first thing in spring." she relates. "So it's a family tradition to bake it."—Audrey Groe, Lake Mills, Iowa
12-16 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter
  • 6 egg yolks
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 5 cups finely chopped fresh or frozen rhubarb
  • 1 cup half-and-half cream
  • 6 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar


  • Combine flour and sugar; cut in butter until crumbly. Press into a
  • greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15
  • minutes or until lightly browned. Cool on a wire rack.
  • In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in
  • rhubarb and cream; pour over crust.
  • Bake for 50-60 minutes or until a knife inserted near the center
  • comes out clean. In a large bowl, beat egg whites and cream of
  • tartar on medium speed until soft peaks form. Gradually beat in the

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Spring Rhubarb Torte (continued)

Directions (continued)

  • sugar, 1 tablespoon at a time, until stiff peaks form. Immediately
  • spread over hot filling, sealing edges.
  • Bake for 15 minutes or until lightly browned. Cool for at least 1
  • hour before serving. Refrigerate leftovers. Yield: 12-16 servings.