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Grandma's Rhubarb Torte

Rated as 4.63 out of 5 Stars
1

"I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!"
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Ingredients

1 h 45 m servings 345
Original recipe yields 15 servings (1 9x13 inch baking dish)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
  3. Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
  4. In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
  5. Bake pie in oven until filling is set, about 1 hour.
  6. For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
  7. Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.

Nutrition Facts


Per Serving: 345 calories; 12.7 53.5 5.8 104 114 Full nutrition

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Reviews

Read all reviews 45
  1. 54 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is really wonderful...I didn't change the ingredients at all. However, I didn't let the crust cool before topping with the filling mixture (just put it on right after taking crust out of t...

Most helpful critical review

Although this might be a good recipe to some, we didn't care for it. It was much, much to sweet. We didn't eat the whole thing. I like the idea of the tort so I'm going to try again and use l...

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This is really wonderful...I didn't change the ingredients at all. However, I didn't let the crust cool before topping with the filling mixture (just put it on right after taking crust out of t...

Excellent dessert!! I spent the day at my mothers house on Friday helping her bake. (My brothers new girlfriend was flying in and staying for a few days!) Mom has loads of frozen rhubarb in her...

This was very good (I agree with the other reviewer about the order of mixing). I ground two tablespoons of flax seeds in my coffee grinder and added them to the crust mixture for a wonderful n...

I made this to take to a large dinner. It got rave reviews. The only thing I did different was to subsitute Splenda for the sugar. I used about 1/2 of the recommended amount and it was perfect.

Although this might be a good recipe to some, we didn't care for it. It was much, much to sweet. We didn't eat the whole thing. I like the idea of the tort so I'm going to try again and use l...

After offering to make a dessert for a dinner party last week, I had tons of rhubarb in the garden so I chose this one. I can't tell you all the mishaps I had making this. First I didn't realiz...

Excellent cake!!!

I collect Rhubarb recepies and this is one of the very best

I have made this recipe many times and always receive high praise for it. I have substituted sour cream for the milk, it was wonderful, made it even more interesting and richer.