Rhubarb torte is a classic and wonderfully delicious rhubarb dessert! 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!

rhubarb meringue dessert torte in small ramekins

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.

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Ingredients and substitutions

A few notes on the key ingredients …

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. (I wouldn’t suggest a low-fat milk, though).

rhubarb meringue dessert torte in small ramekins

Recipe Tips!

  • 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 of the baking and 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 them, remove them from the fridge ahead, so they have a chance to come to room temperature.

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rhubarb meringue dessert torte in small ramekins

Get the Recipe: Rhubarb Torte with Meringue Topping

A retro classic, rhubarb torte has a shortbread crust, a rhubarb custard filling and a generous topping of fluffy meringue. A classic way to enjoy Spring rhubarb!
5 stars from 5 ratings
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings

Ingredients

For the Base:

  • 1 cup all-purpose flour, spooned and levelled
  • 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, spooned and levelled
  • 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

Instructions
 

  • *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. (non-convection) 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 into the flour and sugar until it's a coarse meal. Press into 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.

Notes

To feed a crowd, you can double the recipe and bake in a 9×13-inch pan. Simply use the “2X” button to automatically double the recipe ingredients.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 451kcal, Carbohydrates: 65g, Protein: 6g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 149mg, Sodium: 139mg, Potassium: 202mg, Fiber: 1g, Sugar: 47g, Vitamin A: 750IU, Vitamin C: 4mg, Calcium: 68mg, Iron: 1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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