Rhubarb Torte

Rhubarb Torte

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"An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!"
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Ingredients

1 h servings 387 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 162 mg
  • 6%

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.)
  2. In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
  3. In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
  4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
  5. Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

Reviews

21
  1. 23 Ratings

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Most helpful positive review

This is the BEST rhubarb torte I've ever tried, bar none! Excellent! Thanks, Donna!

Most helpful critical review

Made this with a regular pie crust and pie pan. It has too much sugar in the filling because it comes out runny.

This is the BEST rhubarb torte I've ever tried, bar none! Excellent! Thanks, Donna!

This was so pretty! It tasted sublime, let me tell you! Rhubarb is NOT a family favorite & now it has become a beloved, free delish-treat in our home. Great to take to a picnic or any gatheri...

My family loves this Rhubarb Torte! I followed the recipe exactly, and it turned out delicious! I usually don't like rhubarb, but this was simply wonderful. I have the second torte in the oven r...

This recipe takes me WAAAAY back to my childhood when my mother would make this desert on Sunday's. Talk about a down home midwestern COMFORT FOOD!! I doubled the original as my mother always ...

Sensational rhubarb recipe. I agree with one poster who did not think of it as a torte...but it is awesome nonetheless. I doubled the recipe and made it in a 9 x 13 dish and dusted the top wit...

I wouldn't call this a torte but I would call it the best Rhubarb Meringue Pie I've ever had. And quick and easy in the bargain. I did toss in a bit of cinnamon. And used my own pie crust. ...

This torte is not difficult to make. and is delicious. The only problem is it is gone to soon.

This was so very, very good. I didn't use enough flour, so the filling was too runny. I also thought it was too sweet, so I will cut back on the sugar next time. I think that since the crust ...

delicious! i love the tartness of fruit, and rhubarb takes it to another level. I added a bit of cinnamon to the meringue, otherwise i followed the recipe to a T. will definitely be making again.