Rhubarb Torte

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

Original recipe makes 1 – 9 inch square pan

Ingredients

1 cup all-purpose flour
1/2 cup margarine
2 tablespoons confectioners’ sugar

1 1/2 cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
1/3 cup milk
3 1/2 cups chopped rhubarb

3 egg whites
1/4 cup white sugar

PREP

30 mins
COOK

20 mins
READY IN

1 hr

Directions

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine 1 cup flour, margarine and confectioners’ sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
Bake in the preheated oven for 10 to 15 minutes, or until golden brown.