Grandma’s Rhubarb Torte

This recipe came my from my Grandma.  Rhubarb doesn’t seem to be a real common cooking ingredient any more, but back on the farm my Dad grew up on, rhubarb was used for a lot of different dishes. I would say this dessert is one of my Dad’s favorites…along with Sour Cream Raisin Pie, so I grew up eating a lot of this Rhubarb Torte as well.  Surprisingly, I really enjoy it.  My husband claims to not enjoy rhubarb, but this dessert is one he will eat and enjoy as well.  The think crust, with a creamy rhubarb middle and a layer of meringue make this dessert light and refreshing.  Be sure to give it a try this coming months when the rhubarb stalks start to appear.

Other Great Rhubarb Recipes To Try:

Rhubarb Dessert

Strawberry Rhubarb Crisp

5 from 1 vote

Rhubarb Torte

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Ingredients

• Crust:
• 1 stick butter softened
• 1 cup flour
• 1 Tbs Sugar
• Filling:
• 5 cups uncooked rhubarb diced
• 2 cup sugar
• 4 Tbs flour
• 6 egg yolks
• 1 cup half & half
• Meringue Topping:
• 6 egg whites
• 12 tsp sugar
• 1/2 tsp baking powder

Instructions

• Preheat Oven to 350 degrees
• Combine crust ingredients together (butter, flour and sugar) and press into bottom of a 9X13" pan bake for 10-12 minutes
• For filling mix sugar and flour together then gently stir in rhubarb until coated evenly. Beat egg yolks together and gently mix in the half and half. Add egg mixture to rhubarb mix and combine. Pour rhubarb mixture over crust and then bake an additional 45 minutes.
• When rhubarb layer is done baking the additional time, beat the egg whites, sugar and baking powder until stiff, spread over baked rhubarb layer and bake an additional 5 minutes or until lightly browned.
• Enjoy

Course: Dessert

Author: Shelby