Rhubarb Torte
Description
This rhubarb torte recipe features a sweet rhubarb filling baked in a simple crust with meringue on top for an elegant dessert made in a 9-inch square pan.
Ingredients
•
1 cup all-purpose flour
•
1/2 cup margarine
•
2 tablespoons confectioners' sugar
•
1 1/2 cups white sugar
•
3 egg yolks
•
1/3 cup milk
•
3 tablespoons all-purpose flour
•
3 1/2 cups chopped rhubarb
Directions
1
Preheat the oven to 350 degrees F (175 degrees C.)
2
Combine 1 cup flour, margarine, and confectioners' sugar in a large bowl; mix until a dough ball forms; press into bottom and up sides of a 9-inch square pan.
3
Bake in the preheated oven until crust golden brown, about 20 minutes.
4
Combine 1 ½ cups white sugar, egg yolks, milk, and 3 tablespoons flour in a saucepan over medium-high heat. Add rhubarb; cook, stirring constantly, until thickened. Pour filling into hot crust.
5
Beat egg whites in a large glass or metal bowl until foamy; gradually beat in remaining ¼ cup sugar until stiff peaks form. Spread meringue over rhubarb filling to completely cover.
6
Bake in the preheated oven until top is golden brown, 10 to 15 minutes.