Rhubarb Torte Recipe

Name: Rhubarb Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BOTTOM LAYER; 1 cup butter or 1 cup margarine; 2 cups flour; 1 tablespoon sugar; MIDDLE LAYER; 5 cups rhubarb (cut); 6 egg yolks (reserve whites for topping); 2 cups sugar; 4 tablespoons flour; 1/3 cup evaporated milk; 1/2 teaspoon salt; 1 orange (use only the grated zest of one orange); TOPPING; 6 egg whites; ½ tablespoons sugar; 1/4 teaspoon salt

Servings: persons

BOTTOM LAYER
1 cup butter or 1 cup margarine
2 cups flour
1 tablespoon sugar
MIDDLE LAYER
5 cups rhubarb (cut)
6 egg yolks (reserve whites for topping)
2 cups sugar
4 tablespoons flour
1/3 cup evaporated milk
1/2 teaspoon salt
1 orange (use only the grated zest of one orange)
TOPPING
6 egg whites
½ tablespoons sugar
1/4 teaspoon salt

1
BOTTOM LAYER.
2
Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
3
bake for 10 minutes at 350 degrees.
4
MIDDLE LAYER.
5
In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
6
TOPPING.
7
Beat egg whites stiff,add salt, add sugar gradually beating between additions.
8
Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
9
NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.

1542

kcal

Calories

Fat

170

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 16 ingredients. The key ingredients include: BOTTOM LAYER, 1 cup butter or 1 cup margarine, 2 cups flour, 1 tablespoon 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

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