Grandma's Rhubarb Torte

Name: Grandma's Rhubarb Torte
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 9 X 13 inch baking dish, 15 serving(s)
Ingredients: 3/4 cup butter; 1 3/4 cups all-purpose flour, divided; 1 tablespoon white sugar; 6 eggs, separated; 1 cup evaporated milk; 2 3/4 cups white sugar; 8 cups rhubarb, diced; 6 egg whites; 1 teaspoon vanilla extract

Submitted by tmhaendel

"I love this torte. It is so delicious. Has a great tangy bite to it."

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Ready In:: 1hr 45mins
Ingredients:: 9
Yields:: 1 9 X 13 inch baking dish
Serves:: 15

ingredients

CRUST
³⁄₄ cup butter
1 ³⁄₄ cups all-purpose flour, divided
1 tablespoon white sugar
FILLING
6 eggs, separated
1 cup evaporated milk
2 ³⁄₄ cups white sugar
8 cups rhubarb, diced
MERINGUE
6 egg whites
1 teaspoon vanilla extract

directions

To Make Crust:
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Lightly grease a 9x13 inch baking dish.
In medium bowl combine butter, 1-1/2 cups of the flour and 1 tablespoon white sugar. Blend together with an electric mixer.
Press mixture into bottom of baking dish and bake for 15 minutes, until set.
To Make Filling:
In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.
Stir together and pour over cooled crust.
Bake for 1 hour, until set.
To Make Meringue:
In large mixing bowl, beat 6 egg whites until foamy.
Beat in sugar and vanilla until stiff peaks form.
Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.