I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!
Ingredients
- butter: 0.75 cup
- ¾ cups all-purpose flour: 1 piece (divided)
- white sugar: 1 Tbsp
- eggs, separated: 6 piece
- evaporated milk: 1 cup
- white sugar: 2 cups
- rhubarb: 8 cups (diced)
- white sugar: 0.75 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
-
Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
-
Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
-
In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
-
Bake pie in oven until filling is set, about 1 hour.
-
For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
-
Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.
