Rhubarb torte is a retro classic, but wonderfully delicious! With a shortbread crust, a rhubarb custard filling and a generous meringue topping, it’s a great combination of textures and flavours. A classic way to enjoy Spring rhubarb!
Why I Love This Rhubarb Torte
Rhubarb Torte is a bit of a retro rhubarb dessert, but every Spring, it’s the first thing I make when I get my hands on some fresh rhubarb, because it’s just darned delicious :)
This torte can be made in a 9×9 or 9×13-inch pan and served up in squares, or try it individual-serving-style, as I have done here.
I love anything meringue, so I’ve upped the meringue topping here just a bit since more meringue is never a bad idea.
Ingredients and Substitutions
Rhubarb – you can use fresh or frozen rhubarb. For frozen rhubarb, use from frozen. No need to thaw. Allow a little extra baking time for the extra moisture to cook off.
Heavy Cream – while the recipe calls for heavy cream, note that you can substitute an equal amount of full-fat evaporated milk, if you don’t have cream. (Wouldn’t suggest a low-fat one, though).
As noted above, you can make these as individual tortes or as one big rhubarb torte. For the base recipe, use a 9×9-inch pan. If you double the recipe, you can bake up in a 9×13-inch pan. Cut into squares to serve.
These rhubarb tortes can be made ahead up to the baking the filling part. Once you bake the meringue, the clock does start ticking a bit. You can do that part closer to serving, to keep it freshest. That said, even with the meringue, I found they kept quite well at room temperature for several hours. You may get a bit of weeping on the meringue, but nothing fatal. You can also refrigerate, uncovered for the better part of the day. This will help to keep the weeping in check.
I enjoy these slightly warm or at room temperature. If you’ve refrigerated, remove from the fridge ahead, so they have a chance to come to room temperature.
Get the Recipe: Rhubarb Torte
For the Base:
- 1 cup all-purpose flour
- 2 Tablespoons white granulated sugar
- 1/2 cup salted butter, cold, cut in to cubes
For the Filling:
- 4 large egg yolks
- 1 1/4 cup white granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup heavy whipping cream, 35% b.f. or substitute full-fat evaporated milk
- 3 cups rhubarb, fresh or frozen, cut into 1/2" dice
For the Meringue:
- 4 large egg whites, at room temperature
- 1/2 cup white granulated sugar
- *You can make as individual rhubarb tortes in ramekins or as one larger torte, baked in a 9×9-inch pan. Double the recipe to make a 9×13-inch pan. Cut into squares to serve.
- Preheat your oven to 325° F. and place ramekins on a baking sheet to catch any drips.
- For the base: Add all ingredients to a medium bowl and using a pastry cutter, two knives or a fork, cut the butter in to the flour and sugar until it's a coarse meal. Press in to ramekins (or a 9×9-inch pan). Bake for 15-20 minutes at 325° F. or until set.
- Remove from oven and raise oven temperature to 350° F. Allow base to cool 5 minutes or so.
- For the filling: Combine all ingredients in a medium bowl. Spoon over cooked base. (*Note, filling doesn't rise much during baking. It's more a case of setting. You can fill your ramekin near the top, allowing a little rising room). Bake in 350° oven for 30 minutes (for individual ramekins) to 40 minutes (for 9×9-inch pan), or until set.
- For the meringue: In a large bowl, or the bowl of a stand mixer, beat the egg whites until soft peaks. Gradually add sugar and continue beating until stiff peaks form. Spoon over hot filling. Bake in 350° F. oven for 10-15 minutes, or until golden.
More Rhubarb Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Do you think this could be made using frozen rhubarb with any success? These look fabulous!!
Hi Jerri, I’ve never tried it with frozen rhubarb, but I feel like it might work. I’d cook from frozen (or at least partially frozen), allowing some extra time in the oven since starting from cold. Maybe also do the shorter of the times for baking the base, to allow for the extra baking time after adding the filling (so the base doesn’t over-cook). If you try it, let me know how it turns out.
Made it with frozen rhubarb (and frozen cherry as I didn’t have enough rhubarb). I let both fruits thawed for half an hour. It came out perfectly, no change in baking time. I also use cashew cream instead of regular cream. Very good recipe! I think that many different fruits or mix of fruits would be good, maybe just adjusting the sugar amount in the batter could be required.
So glad you enjoyed it, Julie :) Thanks!
Just lovely. And so springy! I love this rhubarb recipe and how you’ve employed a meringue topping on something other than lemon pie!
Thanks so much! This little rhubarb dessert is probably one of my favourites :)
I am so happy we share love for rhubarb, Jennifer. These little things are just beautiful! I have to make them asap. I love anything topped with meringue.
This is a fabulous dessert. I didn’t have ramekins, so used foil pie pans. I did a Swiss meringue for the top. Will definitely make this again.
So glad you enjoyed this dessert, Elizabeth. Thanks for coming back to let me know :)
I’ve actually never heard of this dessert either, but it looks incredible! The meringue topping alone makes me want to dig in right now — if only you could grab food through a computer screen!
Thanks Alexandra and I thought everyone had seen this one :) I’m glad I shared it then, because it is a great way to enjoy rhubarb!!
Oh my word, I think I’ve been living under a rock as I haven’t run into this dessert till now. I’m so happy to be introduced to it as it looks super amazing. I’m already thinking of variations. Yum, yum, yum!!
Thanks Chris! I’m so glad to be introducing this dessert then, because it is seriously delicious :)
You said these were popular, but I’ve NEVER had this. I feel really uncool now and now I have to make them. Although last week I went to search out rhubarb and couldn’t find any! Have a good weekend Jennifer!
Thanks Jessica. Maybe these are a Canadian thing (or maybe just an “around here” thing :) They are seriously delicious though, if you find some rhubarb. Have a great weekend, too!!
Thanks Katrina. I love all the parts, too!
Love the shortbread crust, love the meringue….LOVE this dessert!! It’s so perfect for Spring!
What adorable tortes, I love the meringue topping!
Thanks Laura. The meringue is one of my favourite parts :)
We’re both in rhubarb heaven today, haha! I haven’t heard of these tarts, but they are so pretty, especially with that meringue topping.
We are, Sue! It’s a great time of year :) This is a popular dessert every Spring around here, anyway.
Oh my goodness, this makes me want to bake with rhubarb NOW! And those whipped peaks look perfect :)
Thanks Sarah. I was needing some rhubarb and every time I bake with it again, I’m reminded just how much I love it!! :)