Rhubarb Torte

Name: Rhubarb Torte
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 1-3/4 cups all-purpose flour; 1 teaspoon baking powder; 2 large egg yolks, room temperature; 1/2 cup shortening; 2 tablespoons sugar; 1/2 cup chopped walnuts; FILLING:; 4 cups chopped fresh or frozen rhubarb; 2 cups sugar; 2 large egg yolks, room temperature; 1/4 cup all-purpose flour; MERINGUE:; 4 large egg whites, room temperature; 1/2 cup sugar; 1 teaspoon vanilla extract

Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin

Ingredients

1-3/4 cups all-purpose flour
1 teaspoon baking powder
2 large egg yolks, room temperature
1/2 cup shortening
2 tablespoons sugar
1/2 cup chopped walnuts
FILLING:
4 cups chopped fresh or frozen rhubarb
2 cups sugar
2 large egg yolks, room temperature
1/4 cup all-purpose flour
MERINGUE:
4 large egg whites, room temperature
1/2 cup sugar
1 teaspoon vanilla extract

Directions

Combine first six ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. 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 until lightly browned, 10-15 minutes longer.