Rhubarb Torte

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 387 Calories

Ingredients

• 1 cup all-purpose flour
• 1 ½ cups white sugar
• ¼ cup white sugar
• 3 egg yolks
• ⅓ cup milk
• 3 egg whites
• ½ cup margarine
• 2 tablespoons confectioners' sugar
• 3 tablespoons all-purpose flour
• 3 ½ cups chopped rhubarb

Recipe Instructions

Step 1

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

Step 2

In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.

Step 3

In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.

Step 4

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

Step 5

Bake in the preheated oven for 10 to 15 minutes, or until golden brown.