Rhubarb Torte

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A marvelous recipe for fresh rhubarb from the garden. This will literally melt in your mouth.

Shared by cyd10e,
Iowa

Ingredients

Crust:
2 C. flour
1 C. butter
2 Tbs. sugar
1 tsp. salt
Filling:
5 C. rhubarb, cut up
2 1/2 C. sugar
6 egg yolks, beaten (reserve the egg whites for meringue)
1 C. cream or evaporated milk
4 Tbs. flour
Meringue:
6 egg whites
3/4 C. sugar
1 tsp. cream of tartar

Directions

For crust, blend together flour, butter and 2 tablespoons sugar until crumbly; pat down mixture in a 9x12-inch greased baking pan. Bake for 20 minutes at 325 degrees.

For filling, mix ingredients together in a large saucepan and cook on medium heat until the mixture is thick and the rhubarb is tender. Spread filling over hot crust.

For meringue, beat egg whites until foamy; add sugar and cream of tartar, then beat again until stiff. Spread meringue over filling and brown. Let stand 10-15 minutes before serving.