Grandma's Rhubarb Torte

Grandma's Rhubarb Torte

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"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!"
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Ingredients

1 h 45 m servings 345 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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. Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
  4. 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. Bake pie in oven until filling is set, about 1 hour.
  6. 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. Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.

Reviews

44
  1. 52 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

Although this might be a good recipe to some, we didn't care for it. It was much, much to sweet. We didn't eat the whole thing. I like the idea of the tort so I'm going to try again and use l...

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 t...

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...

This was very good (I agree with the other reviewer about the order of mixing). I ground two tablespoons of flax seeds in my coffee grinder and added them to the crust mixture for a wonderful n...

I made this to take to a large dinner. It got rave reviews. The only thing I did different was to subsitute Splenda for the sugar. I used about 1/2 of the recommended amount and it was perfect.

Although this might be a good recipe to some, we didn't care for it. It was much, much to sweet. We didn't eat the whole thing. I like the idea of the tort so I'm going to try again and use l...

Excellent cake!!!

After offering to make a dessert for a dinner party last week, I had tons of rhubarb in the garden so I chose this one. I can't tell you all the mishaps I had making this. First I didn't realiz...

I collect Rhubarb recepies and this is one of the very best

I have made this recipe many times and always receive high praise for it. I have substituted sour cream for the milk, it was wonderful, made it even more interesting and richer.