Rhubarb Torte

This rhubarb torte 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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 387 Calories

Ingredients

• 1 cup all-purpose flour
• 3 egg yolks
• 3 egg whites
• 2 tablespoons confectioners' sugar
• 3 tablespoons all-purpose flour
• 0.5 cup margarine
• 1.5 cups white sugar
• 3.5 cups chopped rhubarb
• 0.33300000429153 cup milk

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

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

Step 3

Combine 1 cup flour, margarine, and confectioners' sugar in a large bowl; mix until a ball forms. Press into the bottom and sides of a 9-inch square pan.

Step 4

Stir together 1 1/2 cups white sugar, yolks, milk, and 3 tablespoons flour in a medium saucepan until well combined. Add rhubarb and cook over medium-high heat, stirring constantly, until thickened. Pour into hot crust.

Step 5

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

Step 6

Bake in the oven until the top is golden brown, 10 to 15 minutes.