Spring Rhubarb Torte

Name: Spring Rhubarb Torte
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 cup cold butter; 6 egg yolks; 2 cups sugar; 1/4 cup all-purpose flour; 1/8 teaspoon salt; 5 cups finely chopped fresh or frozen rhubarb; 1 cup half-and-half cream; 6 egg whites, room temperature; 1/8 teaspoon cream of tartar; 3/4 cup sugar

12 ingredients

4 steps

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
6 egg yolks
2 cups sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
5 cups finely chopped fresh or frozen rhubarb
1 cup half-and-half cream
6 egg whites, room temperature
1/8 teaspoon cream of tartar
3/4 cup sugar

Directions

1

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.
2

In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
3

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.
4

Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.