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Rubarb Torte

Pre-heat oven to 350º Need a hand mixer and a 9 x 13 baking pan
Servings 12 servings

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
    Rhubarb Torte in pan