Rhubarb Torte Slice
Created by Gerry on November 18, 2011
- Servings: 16
- Prep Time: 10m
- Cook Time: 40m
- Recipe #2718
Ingredients
- BOTTOM LAYER
- 1 cup butter (or margarine)
- 2 cups all purpose flour
- 1 tablespoon sugar
- MIDDLE LAYER
- 5 cups rhubarb (chopped)
- 6 egg yolks (reserve whites for topping)
- 2 cups sugar
- 4 tablespoons all purpose flour
- 1/3 cup evaporated milk
- 1/2 teaspoon salt
- 1 orange, zest of (grated zest of one orange)
- TOPPING
- 6 egg whites
- 12 tablespoons sugar
- 1/4 teaspoon salt
How to Make
-
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'.
Nutritional Facts
- 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