Spring Rhubarb Torte
Ingredients
Instructions
- 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.
- In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
- 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.
- Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Nutrition & Diet Analysis (per serving)
774
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).