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Rhubarb Torte Recipe

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This recipe for Rhubarb Torte, by , is from The Thomas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mom (Grandma Judy)
Added: Sunday, November 30, 2008


1C. flour
2 Tbsp. sugar
1/2 C. butter
1/4 tsp. salt
3 egg yolks
1 1/4 C. sugar
1/3 C. milk
2 Tbsp. flour
grated rind of orange
2 1/2C. red rhubarb-finely cut
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla

Blend flour, sugar, butter and salt. Pat in 8x8 in. pan. Bake at 325 for 30 min. Beat egg yolks well and add to rest of ingredients except rhubarb and meringue ingredients. Beat well. Fold rhubarb into egg mixture. Put on baked crust. Bake at 325 for 40 min. To make meringue, beat egg whites and cream of tartar until frothy and add sugar slowly, beating until stiff and glossy. Add vanilla, mix and spoon onto hot torte, sealing edges to pan to keep from shrinking. Bake 400 for 5-10 min., watching closely, until light brown.

Personal Notes:
Personal Notes:
This one has a wonderful buttery crust. I am always generous with the rhubarb.




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