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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 1 |
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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:
3/4 cup butter |
1 3/4 cups all-purpose flour, divided |
1 tablespoon white sugar |
6 eggs, separated |
1 cup evaporated milk |
2 3/4 cups white sugar |
8 cups diced rhubarb |
1 teaspoon vanilla extract |
Directions:
1. To Make Crust: Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish. In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer. Press mixture into bottom of baking dish and bake for 15 minutes, until set.
2. To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb. Stir together and pour over cooled crust. Bake for 1 hour, until set.
3. To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy. Beat in sugar and vanilla until stiff peaks form. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.
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