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!

rhubarb meringue dessert torte in small ramekins

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

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.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

rhubarb meringue dessert torte in small ramekins

Get the Recipe: Rhubarb Torte

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 4 ratings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings


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


  • *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.


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
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?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.