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!
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 9x9-inch pan. Double the recipe to make a 9x13-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 9x9-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 9x9-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 9x13-inch pan. Simply use the "2X" button to automatically double the recipe ingredients.
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
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