Spring Rhubarb Torte Recipe

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Spring Rhubarb Torte Recipe
Spring Rhubarb Torte Recipe photo by Taste of Home
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Spring Rhubarb Torte Recipe

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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter
  • FILLING:
  • 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
  • MERINGUE:
  • 6 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar

Directions

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 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.
Originally published as Spring Rhubarb Torte in Country Woman March/April 1996, p10

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter
  • FILLING:
  • 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
  • MERINGUE:
  • 6 egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  1. 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.
  2. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
  3. 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 sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges.
  4. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Spring Rhubarb Torte in Country Woman March/April 1996, p10

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