Spring Rhubarb Torte Recipe

Name: Spring Rhubarb Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 cup cold butter; 6 egg yolks; 2 cups sugar; 1/4 cup all-purpose flour; 1/8 teaspoon salt; 5 cups finely chopped fresh or frozen rhubarb; 1 cup half-and-half cream; 6 egg whites, room temperature; 1/8 teaspoon cream of tartar; 3/4 cup sugar

Servings: persons

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
6 egg yolks
2 cups sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
5 cups finely chopped fresh or frozen rhubarb
1 cup half-and-half cream
6 egg whites, room temperature
1/8 teaspoon cream of tartar
3/4 cup sugar

1
Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350u00b0 for 10-15 minutes or until lightly browned. Cool on a wire rack.
2
In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
3
Bake for 50-60 minutes or until a knife inserted in the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges.
4
Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons sugar, 1 cup cold butter, 6 egg yolks, and more.

Yes, Spring 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.

Spring Rhubarb Torte

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