Rhubarb Torte
With its buttery crust, tangy rhubarb filling, and ethereal meringue topping, this Rhubarb Torte is a show-stopping dessert that beautifully balances sweet and tart flavors. Perfect for spring or summer gatherings, this torte layers a golden, flaky base with a creamy custard spiked with fresh rhubarb and finishes with an airy, lightly caramelized meringue. A symphony of textures and flavors, it’s baked to perfection for a dessert that melts in your mouth. Ready in under 90 minutes and yielding 12 servings, it’s an elegant and impressive way to celebrate seasonal rhubarb. Serve it chilled for a cool, refreshing treat that’s as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 2 tablespoons granulated sugar (for the crust)
- 0.25 teaspoons salt
- 4 cups rhubarb (chopped into 1/2-inch pieces)
- 1.5 cups granulated sugar (for the filling)
- 6 large eggs (separated)
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 0.5 cup granulated sugar (for the meringue)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the all-purpose flour, 2 tablespoons of granulated sugar, and salt. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking dish. Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove and let cool slightly.
While the crust bakes, prepare the filling. In a medium bowl, whisk together the 6 egg yolks, 1.5 cups granulated sugar, heavy cream, cornstarch, and vanilla extract until smooth.
Spread the chopped rhubarb evenly over the baked crust. Pour the filling mixture over the rhubarb, ensuring it is evenly distributed.
Bake the torte in the oven for 30 minutes, or until the filling is set and slightly firm to the touch.
While the torte is baking, make the meringue. In a clean mixing bowl, beat the 6 egg whites using an electric mixer on medium speed until soft peaks form. Gradually add the 0.5 cup granulated sugar, 1 tablespoon at a time, beating until glossy stiff peaks form.
Once the torte has baked for 30 minutes, remove it from the oven. Spread the meringue evenly over the filling, creating decorative peaks with the back of a spoon if desired.
Return the torte to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly golden.
Allow the rhubarb torte to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.6 g | 392% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1867 mg | 622% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 715.5 g | 260% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 489.2 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 752 mg | 58% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2466 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
