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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Torte Recipe

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This recipe for Rhubarb Torte is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 cup flour
2 tbsp sugar
1/2 cup butter

FILLING:
2 1/4 cups rhubarb
1 1/4 cup sugar
2 tbsp flour
1/3 cup cream
3 egg yolks

MERINGUE:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tarter
Directions:
Directions:
CRUST:
Mix all ingredients and pat into pan. Bake crust for 20 minutes at 350º.

FILLING:
Mix all ingredients and cook over low to medium heat until thick. Spread filling over baked crust.

MERINGUE:
Beat eggs and cream of tarter, slowly adding sugar and continue to beat until egg whites form stiff peaks. Top filling and bake at 350º for 12-15 minutes until lightly browned.

 

 

 

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