Rhubarb Torte

Total Time

Prep: 20 min. Bake: 1 hour


16 servings

Updated: Jun. 27, 2023
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


  • 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
  • 4 cups chopped fresh or frozen rhubarb
  • 2 cups sugar
  • 2 large egg yolks, room temperature
  • 1/4 cup all-purpose flour
  • 4 large egg whites, room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


  1. Combine first 6 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 or pipe over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

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