Grandma's Rhubarb Torte

Grandma's rhubarb torte recipe offers a sweet rhubarb filling in a simple homemade crust, topped with a lovely, creamy, golden-brown baked meringue.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 345 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 cup evaporated milk
• 6 eggs, separated
• 8 cups diced rhubarb
• 0.75 cup white sugar
• 0.75 cup butter
• 1.75 cups all-purpose flour, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

Combine 1 1/2 cups flour, butter, and 1 tablespoon sugar in a large bowl; beat with an electric mixer until combined. Press crust into the bottom of the prepared baking dish.

Step 3

Bake in the preheated oven until firm, about 15 minutes. Let crust cool.

Step 4

Combine remaining 1/4 cup flour, rhubarb, 2 cups sugar, evaporated milk, and egg yolks; pour over crust.

Step 5

Bake in the oven until filling is set, about 1 hour.

Step 6

Beat egg whites in a large bowl with an electric mixer until foamy. Beat in 3/4 cup sugar and vanilla extract until mixture holds stiff peaks. Spread meringue over rhubarb filling.

Step 7

Bake until meringue is golden brown, 15 to 20 minutes.