"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rhubarb Torte Recipe

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This recipe for Rhubarb Torte, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Bobin
Added: Thursday, June 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
2 C all-purpose flour
1/4 tsp. salt
1 C butter (2 sticks)
2 egg yolks

FILLING
4 C rhubarb
2 C sugar
4 egg yolks (reserve whites for meringue)
1 whole egg
2 Tbsp. all-purpose flour
1/4 tsp. cinnamon

MERINGUE
6 egg whites
1 C sugar
1/4 tsp. cinnamon

Directions:
Directions:
CRUST
Mix all ingredients together and press into a 9" x 13" pan, building crust up the sides.

Bake 10 to 15 mins. @ 350 degrees until slightly brown. Remove from oven.

FILLING

Mix all the ingredients together and pour into the crust. Bake @ 350 degrees for 30 mins. Remove from oven.

MERINGUE

Beat 6 egg whites until stiff. Gradually add the sugar and cinnamon.

Spread meringue over baked rhubarb and brown in oven 20 to 25 mins. @ 350 degrees.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 mins.

 

 

 

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