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!

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread the chopped rhubarb evenly over the baked crust. Pour the filling mixture over the rhubarb, ensuring it is evenly distributed.

Step 6

Bake the torte in the oven for 30 minutes, or until the filling is set and slightly firm to the touch.

Step 7

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.

Step 8

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.

Step 9

Return the torte to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly golden.

Step 10

Allow the rhubarb torte to cool completely before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2123.6 grams (2123.6g)

Amount per serving	% Daily Value*
Calories	5881

Total Fat 305.60g	392%
Saturated Fat 179.80g	899%
Polyunsaturated Fat NaNg
Cholesterol 1867mg	622%
Sodium 1153mg	50%
Total Carbohydrate 715.50g	260%
Dietary Fiber 17.50g	63%
Total Sugars 489.20g
Protein 68.20g	136%

Vitamin D 240IU	1200%
Calcium 752mg	58%
Iron 19mg	103%
Potassium 2466mg	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.

Source of Calories

Fat: 46.7%

Protein: 4.6%

Carbs: 48.6%