Thursday, April 28, 2016

Rhubarb Meringue Torte



Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

Crust:
  • 1 cup butter
  • 2 cups flour
  • 2 Tablespoons sugar
  1. Mix butter, flour and sugar together until crumbly.
  2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
  3. Cool slightly.
Custard:
  • 6 egg yolk
  • 1 cup whipping cream or half and half
  • 2 cups sugar
  • 4 Tablespoons flour
  • 1/2 tsp salt
  • 5-6 cups rhubarb, cut into small pieces
  1. Beat egg yolks, cream, sugar, flour and salt together.
  2. Fold in rhubarb and pour over baked crust.
  3. Bake at 350°F for 45-55 minutes (until custard is set).
Meringue:
  • 6 egg whites
  • pinch of salt
  • 3/4 cup sugar
  • 1 tsp vanilla
  1. Beat egg whites with salt and vanilla until foamy.
  2. Add sugar gradually, and beat until stiff.
  3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

16 comments:

  1. Best rhubarb dessert ever!! Thanks for posting

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  2. I am a big fan of rhubarb and meringue! Love the flavour combination. Thanks for the inspiration. Melissa

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  3. Mmmmmmmm ... I love rhubarb ! I'll have to adapt this to gf .. Vic loves meringue so I'm thinking this will please him !

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  4. Oh boy - that looks so pretty Judy!!! We LOVE anything rhubarb and mine is starting to grow nicely - finally! Hope I can harvest some soon and make this - it sounds amazing. Hitting the print button ...

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  5. Such a beautiful presentation. Worthy of a full colour page all on its own.

    I will keep this in mind, however I seldom get passed gentle poaching with a bit of sugar and cinnamon, and eating cold with yogurt. I usually make one quart and when it's gone, well, I begin hoping for another season and a good friend to give me a few stalks. The anticipation is part of the pleasure.

    Sharon

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  6. Judy can I use frozen rhubarb for this still have some left thanks

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    1. I have never tried it with frozen rhubarb. Let us know how it turns out.

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    2. I usually always make it with frozen rhubarb. You just have to bake it longer.

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  7. I made this for a family birthday celebration and it was DELICIOUS !To adapt it to gluten free - in the base I used 1 1/2 cup of Julie's gf flour mix and 3/4 cup of almond flour, adding 1/2 tsp xanthan gum and for the custard I used 1 tbsp of sweet rice flour and 3 tbsp cornstarch. Otherwise I followed Judy's recipe.

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  8. For an 8-inch pan, how long would you bake it? With just my hubby and I here most of the time, I'd better do the smaller size pan;)

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    Replies
    1. You would still bake the crust for about 10"...but cut back a little on baking with the rhubarb custard (40 minutes...or until custard is set). Another 10 minutes for meringue layer.

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  9. How long do you beat the custard mixture for? What consistency should it be when you add the Rhubarb?

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    Replies
    1. Beat custard ingredients just until smooth. No worries...you can't go wrong!

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  10. I made this many times and it is awesome.

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  11. This turned out really well and was so tasty. Even my SIL who "doesn't like rhubarb" had a second serving!

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