Rhubarb Torte Recipe

Name: Rhubarb Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup margarine; 2 tablespoons confectioners' sugar; 1 1/2 cups white sugar; 3 tablespoons all-purpose flour; 3 egg yolks; 1/3 cup milk; 3 1/2 cups chopped rhubarb; 3 egg whites; 1/4 cup white sugar

Servings: persons

1 cup all-purpose flour
1/2 cup margarine
2 tablespoons confectioners' sugar
1 1/2 cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
1/3 cup milk
3 1/2 cups chopped rhubarb
3 egg whites
1/4 cup white sugar

1
Preheat oven to 350 degrees F (175 degrees C.)
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.
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.
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.
5
Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

745

kcal

Calories

Fat

129

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup margarine, 2 tablespoons confectioners' sugar, 1 1/2 cups white sugar, and more.

Yes, Rhubarb 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 Torte

How did you like this recipe?

Frequently Asked Questions