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 Rhubarb Torte |
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 desserts |
 yaegerlm |
 2013-12-01 10:26:54 |
 Not Rated |
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2 cups flour (unsifted)
1/4 cup sugar
1 cup soft butter
4 1/2 cups chopped rhubarb
2 1/2 cups sugar
1/4 cup flour
6 eggs (separated)
1 cup whole milk
dash of nutmeg
1 cup sugar
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<p><strong><u>Crust:</u> </strong><strong>Mix</strong> well the first 3 ingredients (2 cups flour, 1/4 cup sugar, and butter) and spread into a 13x9 pan. <strong>Bake</strong> at 350<sup>o</sup> for 25 minutes.</p><p><strong><u>Filling:</u> </strong>In a saucepan <strong>combine</strong> rhubarb, 2 1/2 cups sugar, 1/4 flour, 6 beaten egg yolks (reserve whites), milk, and nutmeg. <strong>Cook</strong> custard and rhubarb until custard is thick and rhubarb is tender. <strong>Pour</strong> over the crust.</p><p><strong><u>Topping:</u> </strong>Next make the topping by <strong>beating</strong> the 6 egg whites until stiff then add sugar gradually. <strong>Spread</strong> on top of custard. <strong>Bake</strong> at 375<sup>o</sup> for 10 minutes or until meringue is brown.</p><p> </p><p>This recipe came from Josephine Yaeger.</p>
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