"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb Torte Recipe

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

Contributor:  
Contributor:  
Joyce Vagts
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
2 c. flour
2 tbsp. sugar
6 egg yolks, beaten
2 c. sugar
4 tbsp. flour
1/4 tsp. salt
1 c. cream
5 c. diced rhubarb
6 egg whites
3/4 c. sugar
1 tsp. vanilla

Directions:
Directions:
Mix first three ingredients until crumbly and press into the bottom of a 9 x 13 inch pan. Bake for 10 minutes at 350. Mix the next five ingredients and add rhubarb. Pour over the baked crust and bake at 350 for 45 minutes.

Meringue for torte: Beat egg whites and sugar together until whites are stiff but not dry. Add vanilla. Spread over torte and bake for 10 to 15 minutes at 350. Serve warm or cold.

 

 

 

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