Rhubarb torte
16 servings
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 2 | eaches | Egg yolks |
| ½ | cup | Shortening |
| 2 | tablespoons | Sugar |
| ½ | cup | Walnuts -- chopped |
| Filling: | ||
| 4 | cups | Rhubarb, frozen -- or fresh |
| Chopped | ||
| 2 | cups | Sugar |
| 2 | eaches | Egg yolks |
| ¼ | cup | All-purpose flour |
| Meringue: | ||
| 4 | eaches | Egg whites |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
Combine first six ingredients with a fork until crumbly. Press into a greased 13x9x2 inch baking pan. Combine filling ingredients; mix well. Pour over crustl. Bake at 350 deg. for 50 to 60 minutes. In a mixing bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10 to 15 min. or until lightly browned. Yield: 12 to 16 servings.
Recipe By : Taste Of Home