Go Back
–+ servings
Print

Old-Fashioned Rhubarb Torte

Made with a simple shortbread base, a layer of silky rhubarb filling, and topped with a light, fluffy meringue. This whole dessert is sheer springtime perfection!
Course Dessert
Cuisine Dessert
Keyword Rhubarb Recipes, Memorial Day Recipes, Easy Dessert REcipes
Prep Time 20 minutes
Cook Time 1 hour
Servings 12 slices
Author Stephanie Simmons

Ingredients

For the Shortbread Crust

  • 1 cup all-purpose flour
  • 2 TBSP granulated or cane sugar
  • 1/8 tsp salt
  • 1/2 cup salted butter, softened 8 TBSP or 1 stick
  • 1 TBSP milk

Rhubarb Filling

  • 2 and 1/2 cups chopped rhubarb fresh or frozen - no need to thaw if frozen
  • 1 cup + 1 TBSP granulated or cane sugar
  • 1/3 cup half-and-half
  • 2 TBSP all-purpose flour
  • 3 egg yolks
  • 1/2 tsp vanilla extract

Meringue Topping

  • 3 egg whites
  • 6 TBSP granulated or cane sugar
  • 1/4 tsp cream of tartar

Instructions

  • Prep: Spray a 9x13 pan with nonstick spray and preheat oven to 325 degrees F.
  • Make crust: Cream softened butter in a medium mixing bowl. Add remaining crust ingredients and mix until well combined. Mixture may be a bit crumbly, but that's ok - it's a shortbread. Press it evenly into the prepared pan and bake for 20 minutes. Leave the oven on - you'll need it in a bit for the meringue.
  • Make Filling: Combine all ingredients in a medium saucepan and cook over low heat, stirring constantly, for 20-22 minutes, until sauce is thickened and rhubarb pieces are tender. Pour this over the prepared crust.
  • Make the Topping: Make sure your bowl and beaters are completely clean and dry before beginning, or the meringue won't turn out. Beat egg whites until they are starting to stiffen. Stop mixing, and add sugar and cream of tartar. Continue beating until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl and stiff peaks form and hold their shape.
    Spread this over the rhubarb filling, and bake for 25-30 minutes, until lightly browned.
  • Chill: Let the Rhubarb Torte cool at room temp, and chill in the fridge (covered) for at least 2 hours before serving, or up to overnight. This is a great make-ahead dessert!
  • Serve: Slice and serve cold! Leftovers keep well in the fridge for 2-3 days.