"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

RHUBARB MERINGUE TORTE Recipe

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This recipe for RHUBARB MERINGUE TORTE, by , is from THE DULEK-BARTZ FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Dulek-Bartz

Category:
Category:
 


Ingredients:  
Ingredients:  
1 3/4 c. flour
2 tbsp. sugar
1 stick of butter
1/2 c. chopped walnuts
1 tsp. baking powder
1/2 tsp. salt
2 egg yolks

Directions:
Directions:
Press this mixture into an ungreased 9x13 pan.
 

FILLING


Ingredients:  
Ingredients:  
2 egg yolks
5 tbsp. flour
1 1/2 c. sugar
6 c. rhubarb (cut up)
3 tbsp. milk

Directions:
Directions:
Mix this and place on the above mixture and bake at 350 for 35-40 minutes.
 

MERINGUE


Ingredients:  
Ingredients:  
4 egg whites
3/4 c. sugar
1/3 tsp. salt
1 tsp. vanilla
1/8 tsp. cream of tartar

Directions:
Directions:
Beat egg whites well, then add sugar gradually and vanilla last. Place on almost baked torte and return to bake until meringue is lightly brown.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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