Rhubarb Torte
“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
| Servings | Prep Time | Cook Time |
| 16servings | 20minutes | 1hour |
| Servings | Prep Time |
| 16servings | 20minutes |
| Cook Time |
| 1hour |
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
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1 piece: 289 calories, 10g fat (2g saturated fat), 53mg cholesterol, 42mg sodium, 47g carbohydrate (33g sugars, 1g fibre), 4g protein.
