SPRING RHUBARB TORTE
This torte signals springtime at Audrey Groe's Lake Mills, Iowa home. "Our 40-year-old rhubarb plants provide the filling, and they're always ready first thing in spring." she relates. "So it's a family tradition to bake it."-Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool on a wire rack. , In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust. , Bake for 50-60 minutes or until a knife inserted in the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges. , Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts :
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