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'! 

  • 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.
  • 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).
  • 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.


  1. Best rhubarb dessert ever!! Thanks for posting

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

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

  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 ...

  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.


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

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

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

  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.

  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;)

    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.

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

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

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

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