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Grandma's Rhubarb Torte
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Homemade crust filled with sweet rhubarb, topped with golden meringue.
Ingredients:
  • 0.75 cup butter
  • 1.75 cups all-purpose flour, divided
  • 1 tablespoon white sugar
  • 6 eggs, separated
  • 1 cup evaporated milk
  • 2 cups white sugar
  • 8 cups diced rhubarb
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
  • In a mixing bowl, blend together butter, 1 1/2 cups flour, and 1 tablespoon sugar until combined using an electric mixer. Press the mixture into the bottom of the prepared baking dish.
  • Bake the crust in a preheated oven for about 15 minutes until firm, then allow it to cool.
  • In a large mixing bowl, whisk together 6 egg yolks, 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb until well combined. Pour the mixture over the cooled crust.
  • Bake pie in the oven until the filling is fully set, approximately 1 hour.
  • In a large bowl, use an electric mixer to beat 6 egg whites until foamy. Mix in 3/4 cup sugar and vanilla extract until stiff peaks form. Spread the meringue over the rhubarb filling.
  • Continue baking the pie in the oven until the meringue turns a beautiful golden brown, for about 15 to 20 minutes.

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