SPRING RHUBARB TORTE

Spring Rhubarb Torte image

Provided by Taste of Home

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
6 egg yolks
2 cups sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
5 cups finely chopped fresh or frozen rhubarb
1 cup half-and-half cream
MERINGUE:
6 egg whites, room temperature
1/8 teaspoon cream of tartar
3/4 cup sugar

Steps:

Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool on a wire rack. , In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust. , Bake for 50-60 minutes or until a knife inserted in the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges. , Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

Nutrition Facts :

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