The other day I was looking through my little red cabinet and found a little treasure in one of the tiny drawers. This gift from my grandmother, Lyra Cleland, states it best, “There is no gift I could buy or make that will begin to show how thankful to God for his gift of you to us. To Charlotte with love always.” When Tonya (my daughter) was five, Grandma crocheted me an afghan, which I still have and will someday pass on to her. 
BUT this is about recipes and Grandma had those which were our favorites, so she put them and a few of her own favorites for us to refer back to in loving memory. While I don’t remember this recipe, Grandma made lots of rhubarb desserts we loved. S
O, in loving memory of Grandma Lyra Cleland, here is her Rhubarb Torte.
Rubarb Torte
Ingredients
Crust
- 1 cup Flour
- 1/2 cup butter (1 stick) (cold)
- 2 Tbsp brown sugar
- 1/4 tsp salt
Filling
- 5 cups Rhubarb Fresh and cubed
- 1 1/2 cup sugar
- 4 egg yolks (separate and save whites)
- 1/2 cup heavy cream
- 2 Tbsp Flour
- 1/2 tsp salt
Topping
- 4 egg whites
- 6 Tbsp sugar
- 1/4 tsp cream of tarter
Instructions
Crust
- Mix flour, butter, sugar, and salt until crumbly. Press into a 9 x 13 baking pan. Bake at 350º for 15 min or until crust is golden brown.
Filling
- Beat egg yolks, sugar, cream, salt, and flour together. With a spoon, fold in Rhubarb until coated. Pour on top of baked crust. Return to oven for another 45 min.
Topping
- While filling is baking, beat egg whites, sugar and cream of tarter until soft peaks form. Once the filling is finished, pour over baked Rhubarb mixture and bake another 15 min. Let cool to room temperature before serving. Serve warm or cold
