Here’s a classic Old-Fashioned Rhubarb Torte recipe — the kind that has been passed down for generations. It has a buttery crust, a tangy rhubarb custard filling, and a fluffy meringue topping.
Old-Fashioned Rhubarb Torte
Ingredients
Crust:
1 cup all-purpose flour
2 tbsp sugar
½ cup cold butter, cubed
Filling:
3 large egg yolks (reserve whites for topping)
1½ cups sugar
¼ cup all-purpose flour
½ tsp salt
3 cups fresh rhubarb, chopped (about ¾-inch pieces)
Meringue Topping:
3 large egg whites
6 tbsp sugar
½ tsp vanilla extract
Instructions
Make the Crust:
Preheat oven to 350°F (175°C).
Mix flour and sugar in a bowl. Cut in the butter until mixture resembles coarse crumbs.
Press into the bottom of a greased 9×13-inch baking dish.
Bake for 10 minutes, then remove from oven.
Prepare the Filling:
In a bowl, beat egg yolks. Stir in sugar, flour, and salt until smooth.
Fold in chopped rhubarb.
Spread mixture evenly over the baked crust.
Return to oven and bake for 35–40 minutes, until filling is set.
Make the Meringue:
Beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff peaks form. Beat in vanilla.
Spread meringue over hot rhubarb filling, sealing edges to crust.
Finish Baking:
Bake an additional 12–15 minutes, until meringue is golden.
Cool completely before cutting into squares.
This dessert is tart, creamy, and sweet — perfect for spring and early summer when rhubarb is in season!
