Old Fashtioned Rhubarb Torte

If you like tangy and sweet, this is the dessert for you! Rhubarb Torte is a flavor-packed treat, made up of three layers. The first layer is a buttery crust, filled with a sweet and tangy rhubarb custard center, and finished with a soft and fluffy meringue top.

Rhubarb- The top leaves on a rhubarb are inedible, so remove any top green leaves. The stalk and skin are edible however, I like to peel rhubarb before cutting it up. The later in the season you use rhubarb, the more bitter the skin can taste. Peeling the skin off helps get rid of the tough, stringy outer skin and removes some of the bitter taste. Use a sharp knife or peeler to remove the skin.

Frozen Rhubarb- You can use frozen rhubarb for this recipe. If you have a lot of extra when it’s in season, you can pre-chop and freeze it to have and use in the off-season.

Sugar- The sugar balances out the tart rhubarb.

Cream of Tartar- The cream of tartar helps keep the egg whites from deflating and stay fluffy.

Egg Yolks- Custard is made up of egg yolks, so the egg yolk binds everything together and gives it its creamy custard consistency

Egg Whites- The egg whites will be used to make the meringue. Separating the egg yolks from the whites is easier to do when they are cold. You can use cold or room temperature eggs for the meringue, but room temperature egg whites will beat more easily. An easy way to achieve this is to separate the eggs right out of the refrigerator and then leave them set for an hour before using them. You want to place the meringue on the custard while it is still hot. I try to time having the meringue ready to use as close as I can to having the torte coming out of the oven. Usually the last 15 minutes on the timer I start beating the eggs and adding the other ingredients.

Tip- If you are in a pinch and don’t have extra time. Placing the cold eggs in a glass of warm water will bring them to room temperature faster.

Corn Starch- Putting corn starch in the sugar is said to help the meringue from becoming weepy. This is an optional step that can be left out.

Milk- The original recipe calls for a cup of cream, but I never have cream on hand, so I substitute the cup of cream with the milk and butter, and it has always worked for me. You can however replace the 3/4 cup of milk and 1/4 cup of melted butter in the custard with 1 cup of cream.

Salt- Salt will enhance the flavor.

Crust:

2 c all-purpose flour

1 c butter, room temperature

2 Tb sugar

Filling:

5 c rhubarb

2 c granulated sugar

3/4 c milk

1/2 c flour

6 egg yolks (save the whites for the meringue)

4 Tb butter melted

1/4 tsp salt

Topping:

6 egg whites for the best meringue use room temperature eggs

3/4 c granulated sugar

3 tsp corn starch (optional)

1 tsp vanilla

1 tsp cream of tartar

1/4 tsp sea salt

1. Preheat the oven to 350 degrees.
2. Mix the butter, flour, and sugar until crumbly. Pat into a 9 x 13 pan, and bake for 10 minutes or until the crust is light golden brown.
3. While the crust is baking peel and finely chop 5 cups of rhubarb. Place the rhubarb in a bowl and cover it with the sugar.
4. Separate the 6 eggs and add the yolks in with the rhubarb and sugar. Add in the salt, flour, milk, and melted butter.
5. Pour the rhubarb mixture over the baked crust and bake at 350 degrees for 45 minutes until the custard is set.
6. Beat the egg whites until they start to get frothy with a handheld mixer, or in a stand mixer. Then gradually add in the sugar, vanilla, cream of tartar, and sea salt until it becomes thick and stiff peaks form. Be careful not to overmix the meringue, you want to stop and test once in a while until you have stiff peaks that will hold their shape. Over-mixing the meringue can create a dense, dry foam-like meringue that can easily crumble and deflate.
7. Spread the meringue over the hot custard and bake an additional 10-15 minutes or until the meringue is light brown.
8. You can serve while still warm or once it has chilled in the refrigerator.
9. Store in the refrigerator for up to a week.

This is originally an Amish recipe that I adapted. It has been a family favorite since I was a teenager, one of my favorite springtime desserts, so I wanted to share it with you. Please leave a comment below, I would love to hear from you if you try this recipe.