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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This torte signals springtime at Audrey Groe's Lake Mills, Iowa home. Our 40-year-old rhubarb plants provide the filling, and they're always ready first thing in spring. she relates. So it's a family tradition to bake it. Audrey Groe, Lake Mills, Iowa Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 cup cold butter |
filling: |
6 egg yolks |
2 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
5 cups finely chopped fresh or frozen rhubarb |
1 cup half-and-half cream |
meringue: |
6 egg whites, room temperature |
1/8 teaspoon cream of tartar |
3/4 cup sugar |
Directions:
1. Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool on a wire rack.
2. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
3. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges.
4. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12-16 servings.
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