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Grandma's Rhubarb Torte


"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!"
Original recipe yield: 1 9x13 inch baking dish.
Prep Time:
15 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
1 Hour 45 Minutes
Servings:
15

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.