rhubarb torte

I first shared this recipe on my old, OLD blog in June of 2008. It’s something I remember my mom making as a kid and I’m certain it has roots in some small-town church cookbook. It is my absolute favorite rhubarb recipe, best eaten cold.

Rhubarb Torte

Three layers of pure delight.

Print Recipe Pin Recipe

Ingredients

  

For the Crust:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 cup butter

For the Filling:

• 6 egg yolks beaten
• 2 cups granulated sugar
• 4 tbsp all-purpose flour
• ½ tsp salt
• 1 cup cream
• 5 cups rhubarb chopped

For the Meringue Topping:

• 6 egg whites
• ½ cup granulated sugar
• 1½ tsp vanilla

Instructions

 

For the Crust:

• Use your fingers to mix together the flour, sugar, and butter. Press into a 9×13-inch pan. Bake for 10 minutes at 350° F.

For the Filling:

• Mix together the egg yolks, sugar, flour, salt, cream, and rhubarb. Pour over prebaked crust and bake for 45-55 minutes at 350° F.

For the Meringue Topping:

• Beat 6 egg whites. Slowly add ½ cup sugar; continue beating. Add vanilla. Beat until stiff peaks form. Spread over filling. Brown in 350° F oven for 10-15 minutes. Cool completely before storing in refrigerator. Best eaten cold.