Rhubarb torte

Yield: 16 servings

Measure Ingredient
1¾ cup All-purpose flour
1 teaspoon Baking powder
2 eaches Egg yolks
½ cup Shortening
2 tablespoons Sugar
½ cup Walnuts -- chopped
\N \N Filling:
4 cups Rhubarb, frozen -- or fresh
\N \N Chopped
2 cups Sugar
2 eaches Egg yolks
¼ cup All-purpose flour
\N \N Meringue:
4 eaches Egg whites
½ cup Sugar
1 teaspoon Vanilla extract

Combine first six ingredients with a fork until crumbly. Press into a greased 13x9x2 inch baking pan. Combine filling ingredients; mix well. Pour over crustl. Bake at 350 deg. for 50 to 60 minutes. In a mixing bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10 to 15 min. or until lightly browned. Yield: 12 to 16 servings.

Recipe By : Taste Of Home

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