Number of servings :
Prep time: 25 minutes
Cooking time: 65 minutes
Type of meal : | Desserts | Desserts
Special diet :
FOR THE BASE
Juice and zest of 1 small lemon
125 g (½ cup/4½ oz) butter, softened
115 g (½ cup/4 oz) caster (superfine) sugar
40 g (⅓ cup/1½ oz) cornflour (cornstarch)
155 g (1¼ cups/5½ oz) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
FOR THE FILLING
500 g (4 cups/1 lb 2 oz) rhubarb
115 g (½ cup/4 oz) white (granulated) sugar
1 tablespoon honey
3 tablespoons apricot jam
25 g (1 oz/¼ cup) toasted flaked almonds
Use a 24-cm (9½-in) springform tin. Grease tin; line base with baking (parchment) paper. Preheat oven to 200°C (400°F, gas mark 6).
Separate 2 eggs, keeping egg whites for filling. Combine the whole egg, egg yolks and the other ingredients for the base in a bowl; beat with a wooden spoon until the mixture is smooth. Spoon into tin.
Peel and wash rhubarb and cut into 2.5-cm (1-in) pieces. Place over the base. Sprinkle with sugar, reserving 1 tbsp. Bake the torte for about 40 minutes.
Meanwhile, beat the egg whites until stiff peaks form, gradually adding the remaining sugar and the honey. Remove torte from oven and pipe meringue mixture onto it, first in a lattice pattern, then in rosettes.
Return torte to the oven and bake for further 15 minutes, until golden on top. Remove from the oven and stand the tin on a wire rack for a few minutes. Turn torte out onto rack and leave to cool completely.
Once cool, spread the apricot jam around the side and press the toasted flaked almonds onto it. This torte can be decorated with a few small pieces of lightly stewed rhubarb, if desired.