Rhubarb Torte Slice
Recipe: #2718
November 18, 2011
Categories: Desserts, Rhubarb, Baby Shower, Birthday, Brunch Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Oven Bake, more
"This delicious slice was the hit of the school reunion we attended several years ago.The recipe shared and has become a family favourite. A rhubarb lovers must make!"
Original is 16 servings
Ingredients
- BOTTOM LAYER
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- MIDDLE LAYER
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- TOPPING
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Nutritional
- Serving Size: 1 (108.3 g)
- Calories 325.2
- Total Fat - 15.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 3.2 mg
- Sodium - 206.5 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 1.1 g
- Sugars - 31.8 g
- Protein - 2.4 g
- Calcium - 50.5 mg
- Iron - 0.3 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
BOTTOM LAYER. rub butter, flour and sugar together;press into a large greased 11 x 13 pan, bake for 10 minutes at 350 degrees
Step 2
MIDDLE LAYER. in a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange,
Step 3
Pour filling over baked crust, bake at 350 for another 40 - 50 minutes
Step 4
TOPPING. beat egg whites stiff,add salt, add sugar gradually beating between additions
Step 5
Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown. NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.
Tips
No special items needed.
0 Reviews
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