Description
This rhubarb torte recipe features a buttery crust, tangy rhubarb filling, and an optional fluffy meringue topping. A sweet-tart old-fashioned dessert perfect for spring and summer.
Ingredients
1 cup all-purpose flour
1/2 cup butter, softened
2 tbsp sugar (for crust)
3 cups fresh rhubarb, chopped
1 cup sugar (for filling)
2 tbsp cornstarch
3 egg yolks (reserve whites for meringue)
1 tsp vanilla extract
Optional: 3 egg whites + 1/4 cup sugar (for meringue topping)
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix flour, butter, and 2 tbsp sugar until crumbly; press into greased baking dish to form crust. Bake 15 minutes until lightly golden.
3. In a saucepan, cook rhubarb with sugar, cornstarch, and a splash of water until thickened. Remove from heat and stir in egg yolks and vanilla.
4. Pour rhubarb mixture over baked crust.
5. Optional: Beat egg whites with 1/4 cup sugar until stiff peaks form. Spread over filling.
6. Return to oven for 15 minutes until meringue is golden (if using).
7. Cool completely before slicing and serving.
Notes
For a classic version, skip the meringue and serve as a simple rhubarb torte dessert.
If using meringue, refrigerate leftovers for up to 3 days.
Pair with whipped cream or vanilla ice cream for serving.
For a twist, blend rhubarb with strawberries for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Old-Fashioned
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg