Grandma's Rhubarb Torte
Description
Grandma's rhubarb torte recipe offers a sweet rhubarb filling in a simple homemade crust, topped with a lovely, creamy, golden-brown baked meringue.
Ingredients
•
1 3/4 cups all-purpose flour, divided
•
3/4 cup butter
•
1 tablespoon white sugar
•
8 cups diced rhubarb
•
3/4 cup white sugar
•
1 cup evaporated milk
•
6 eggs, separated
•
1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2
Beat 1 ½ cups flour, butter, and 1 tablespoon sugar in a large bowl with an electric mixer until combined; press into the bottom of the prepared baking dish.
3
Bake in the preheated oven until firm, about 15 minutes. Leave oven on. Cool crust.
4
Combine remaining ¼ cup flour, rhubarb, 2 cups sugar, evaporated milk, and egg yolks; pour over crust.
5
Bake in the preheated oven until filling is set, about 1 hour. Leave oven on.
6
Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until foamy. Beat in remaining ¾ cup sugar and vanilla extract until stiff peaks form; spread meringue over rhubarb filling.
7
Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes.