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Rhubarb Torte

4

0 min

Rhubarb Torte

Rhubarb Torte Photo 1

Category

Cake Recipes

Time

0 min

Serving

8 persons

Calories

387

Rating

4.00★ (33)

Cuisine

Author: Victoria Buriak
An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

Ingredients

  • all-purpose flour: 1 cup
  • margarine: 0.5 cup
  • confectioners' sugar: 2 Tbsp
  • ½ cups white sugar: 1 piece
  • all-purpose flour: 3 Tbsp
  • egg yolks: 3 piece
  • milk: 0.33333 cup
  • ½ cups chopped rhubarb: 3 piece
  • egg whites: 3 piece
  • white sugar: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C.)
    Rhubarb Torte Photo 2
  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.
    Rhubarb Torte Photo 3
  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.
    Rhubarb Torte Photo 4
  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.
    Rhubarb Torte Photo 5
  5. Bake in the preheated oven for 10 to 15 minutes, or until golden brown.
    Rhubarb Torte Photo 6

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