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Grandma's Rhubarb Torte

SUBMITTED BY: pie223      PHOTO BY: A. Taylor

"I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!"
PREP TIME  15 Min
COOK TIME  1 Hr 30 Min
READY IN  1 Hr 45 Min
SERVINGS & SCALING
Original recipe yield: 1 9x13 inch baking dish
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 cup butter
  • 1 3/4 cups all-purpose flour, divided
  • 1 tablespoon white sugar
  • 6 eggs, separated
  • 1 cup evaporated milk
  • 2 3/4 cups white sugar
  • 8 cups diced rhubarb
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. To Make Crust: Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish. In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer. Press mixture into bottom of baking dish and bake for 15 minutes, until set.
  2. To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb. Stir together and pour over cooled crust. Bake for 1 hour, until set.
  3. To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy. Beat in sugar and vanilla until stiff peaks form. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by Mollycurls77
Excellent dessert!! I spent the day at my mothers house on Friday helping her bake. (My brothers new girlfriend was flying in and staying for a few days!) Mom has loads of frozen rhubarb in her freezer from last summer that needs to be used up so I thought I'd put a dent in it with this recipe. Wow, was it ever a hit...even with non rhubarb lovers!! One thing I would suggest though concerns the method of making the "custard". Instead of mixing the egg yolks with the flour, mix them first with the sugar, than the milk, than beat in the flour. If you mix the ingredients in the order described in the method you will end up with hard little pieces of egg/flour, making your custard mixture grainy.Just thought I'd offer a hint!! To all of you who have a rhubarb patch and are always on the hunt for new rhubarb recipes...you've just gotta try this one!!! Thanks a bunch Patty!

22 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2005 by Katie's mom
This is really wonderful...I didn't change the ingredients at all. However, I didn't let the crust cool before topping with the filling mixture (just put it on right after taking crust out of the oven & popped it back in the oven); and, although the recipe doesn't specify, you should always put a meringue on top of the filling when it's hot and spread it til it touches the sides of the pan to prevent it from "shrinking" while cooling.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2008 by Isa Kiehnle
Excellent cake!!!

8 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 348

  • Total Fat: 12.8g
  • Cholesterol: 115mg
  • Sodium: 141mg
  • Total Carbs: 53.6g
  •     Dietary Fiber: 1.6g
  • Protein: 5.9g

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