For best results, use cold butter when making the crust. If the meringue starts to brown too quickly, loosely tent the torte with foil during the last few minutes of baking. Allow the torte to cool completely before slicing and serving. This will help the filling set properly.
Grandma's Rhubarb Torte
-
PREP TIME15 mins
-
COOK TIME1 hrs 30 mins
-
TOTAL TIME1 hrs 45 mins
-
SERVING15 People
-
VIEWS178
A delightful balance of tart rhubarb and sweet meringue, this torte evokes the warmth of home baking. The buttery crust and creamy filling create a comforting dessert perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate54 g
-
Cholesterol104 mg
-
Fiber2 g
-
Protein6 g
-
Saturated Fat7 g
-
Sodium114 mg
-
Sugar40 g
-
Fat13 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
02 Step
Recipe View 10 mins In a large bowl, combine 1 1/2 cups flour, cold butter, and 1 tablespoon sugar. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared baking dish.
03 Step
Recipe View 15 mins Bake the crust in the preheated oven until firm and lightly golden, about 15 minutes. Remove from oven and let cool slightly.
04 Step
Recipe View 5 mins In a large bowl, combine the remaining 1/4 cup flour, diced rhubarb, 2 cups sugar, evaporated milk, and egg yolks. Mix well to ensure all ingredients are evenly distributed.
05 Step
Recipe View 1 hrs Pour the rhubarb mixture over the pre-baked crust. Return the dish to the oven and bake until the filling is set, about 1 hour.
06 Step
Recipe View 10 mins While the filling bakes, prepare the meringue. In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy. Gradually add 3/4 cup sugar and vanilla extract, continuing to beat until stiff, glossy peaks form.
07 Step
Recipe View 20 mins Once the rhubarb filling is set, remove the torte from the oven. Spread the meringue evenly over the hot filling, ensuring it reaches the edges of the crust to seal it.
08 Step
Recipe View Return the torte to the oven and bake until the meringue is golden brown, about 15 to 20 minutes. Watch carefully to prevent burning.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Marcelo Powlowski
Jan 16, 2025Jessica P: My grandma used to make a similar torte, and this recipe brought back so many memories. It's a keeper!
Jaren Heller
Oct 18, 2024Michael B: I added a bit of lemon zest to the crust for extra flavor. It was delicious!
Yessenia Hayes
Sep 29, 2024David L: I made this for a family gathering and everyone loved it! The meringue was a big hit.
Kathlyn Lynch
Aug 1, 2024Emily K: The instructions were easy to follow, and the torte came out perfectly. Thank you for sharing this recipe!
Nico Pagac
Nov 6, 2023Sarah M: This recipe is amazing! The crust is so flaky and the rhubarb filling is perfectly tart and sweet.