Name: Grandma's Rhubarb Torte
Prep time: 15 min
Cook time: 15 min
Yield: 15
Ingredients: Butter - ¾ cup; All-purpose flour, divided - 1 ¾ cups; White sugar - 1 tablespoon; Eggs, separated - 6; Evaporated milk - 1 cup; White sugar - 2 cups; Diced rhubarb - 8 cups; White sugar - ¾ cup; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grandma's Rhubarb Torte

1. Butter - ¾ cup

2. All-purpose flour, divided - 1 ¾ cups

3. White sugar - 1 tablespoon

4. Eggs, separated - 6

5. Evaporated milk - 1 cup

6. White sugar - 2 cups

7. Diced rhubarb - 8 cups

8. White sugar - ¾ cup

9. Vanilla extract - 1 teaspoon

How to cook deliciously - Grandma's Rhubarb Torte

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Stage

Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.

3. Stage

Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.

4. Stage

In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.

5. Stage

Bake pie in oven until filling is set, about 1 hour.

6. Stage

For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.

7. Stage

Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.