Rhubarb Torte

4.6
(33)

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

12
12
12
12
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 to 9 - inch square pan

Ingredients

  • 1 cup all-purpose flour

  • ½ cup margarine

  • 2 tablespoons confectioners' sugar

  • 1 ½ cups white sugar

  • 3 tablespoons all-purpose flour

  • 3 egg yolks

  • cup milk

  • 3 ½ cups chopped rhubarb

  • 3 egg whites

  • ¼ cup white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)

  2. In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.

  3. In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.

  4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.

  5. Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts (per serving)

387 Calories
13g Fat
63g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 387
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 78mg 26%
Sodium 162mg 7%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 5%
Total Sugars 47g
Protein 5g
Vitamin C 4mg 22%
Calcium 74mg 6%
Iron 1mg 7%
Potassium 223mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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