Rhubarb torte (taste of home)
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 2 | Egg whites | |
| ½ | cup | Shortening |
| 2 | tablespoons | Sugar |
| ½ | cup | Chopped walnuts |
| 4 | cups | Rhubarb; chopped |
| 2 | cups | Sugar |
| 2 | Egg yolks | |
| ¼ | cup | Flour |
| 4 | Egg whites | |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
Directions
FILLING
MERINGUE
Combine first six ingredients with a fork until crumbly. Press into a greased 9x13" baking pan. Combine filling ingredients. Mix well. Pour over crust. Bake at 350 F. for 50-60 minutes. In a mixing bowl, beat egg whites unitl stiff. Gradually add sugar and vanilla, beating well. Spred over hot filling. Return to the oven for 10-15 minutes, until lightly browned.
Recipe by: Taste of Home Magazine, April/May'95 p⅔ Posted to TNT Recipes Digest, Vol 01, Nr 929 by snardo@... on Jan 11, 1998