Rhubarb Meringue Torte Recipe

Name: Rhubarb Meringue Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. melted margarine, cooled; 2 c. all-purpose flour; 2 egg yolks; 1/8 tsp. salt; 5 c. finely chopped rhubarb; 2 1/2 c. sugar; 4 egg yolks; 1/4 c. all-purpose flour; 6 egg whites; 1 c. sugar

Servings: persons

1
Combine margarine, 2 cups flour, 2 egg yolks and salt in a bowl; mix well.
2
Pat mixture into a 9 x 13-inch baking pan.
3
Bake at 350u00b0 for 10 minutes or until light brown.
4
Combine rhubarb, 2 1/2 cups sugar, 4 egg yolks and 1/4 cup flour.
5
Pour over baked crust.
6
Bake for 35 minutes.
7
Beat egg whites in bowl until stiff peaks form.
8
Add 1 cup sugar, beating until stiff and glossy. Spread over rhubarb.
9
Bake until brown.
10
15 servings.

1733

kcal

Calories

Fat

316

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. melted margarine, cooled, 2 c. all-purpose flour, 2 egg yolks, 1/8 tsp. salt, and more.

Yes, Rhubarb Meringue Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Meringue Torte

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