Grandma's Spring and Summer Torte |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 15 |
|
This easy-to-make torte is a wonderfully light dessert and its tart and sweet taste is delicious. I make it often for potlucks and everyone seems to enjoy it. Ingredients:
crust: |
2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 teaspoon salt |
1 cup butter, softened |
2 egg yolks |
1 teaspoon vanilla extract |
filling: |
1-1/2 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
4 cups sliced fresh or frozen rhubarb |
1 cup half-and-half cream or evaporated milk |
4 egg yolks, lightly beaten |
2 tablespoons butter, softened |
meringue: |
4 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. For crust, combine flour, sugar and salt in a small bowl. Cut in the butter, egg yolks and vanilla until crumbly. Press mixture into a greased 13-in. x 9-in. baking dish. Combine filling ingredients; pour over crust. Bake at 375° for 45-50 minutes or until filling is set.
2. Meanwhile, in a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread over filling and bake for 10-12 minutes or until meringue is lightly browned. Yield: 15 servings.
|
|