Grandma's Rhubarb Torte Recipe

This recipe yields 15 servings and was developed with the original measurements. Ingredient amounts will adjust automatically, but the cooking times and steps remain the same. Note that not all recipes scale perfectly.

Ingredients

• 1 cups all-purpose flour, divided
• cup butter
• 1 tablespoon white sugar
• 8 cups diced rhubarb
• 2 cups white sugar, divided
• 1 cup evaporated milk
• 6 large eggs, separated
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350F (175C). Lightly grease a 9x13-inch baking dish.
2. In a large bowl, beat 1 cups of flour, butter, and 1 tablespoon sugar using an electric mixer until combined. Press the mixture into the bottom of the prepared baking dish.
3. Bake in the preheated oven for about 15 minutes, until the crust is firm. Leave the oven on and let the crust cool.
4. In a separate bowl, combine the remaining cup of flour, rhubarb, 2 cups of sugar, evaporated milk, and egg yolks. Pour this mixture over the cooled crust.
5. Bake in the oven for about 1 hour, until the filling is set. Leave the oven on.
6. In a large glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining cup of sugar and vanilla extract, continuing to beat until stiff peaks form.
7. Spread the meringue over the rhubarb filling.
8. Bake for an additional 15 to 20 minutes, or until the meringue is golden brown.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.