Gran's Rhubarb Torte

    Gran's Rhubarb Torte

    62saves
    1hr45min


    66 people made this

    About this recipe: I used to love going to Gran's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!

    Ingredients
    Serves: 15 

    • Base
    • 175g butter
    • 200g plain flour, divided
    • 1 tablespoon caster sugar
    • Rhubarb filling
    • 6 eggs, separated
    • 4 tablespoons flour
    • 250ml evaporated milk
    • 400g caster sugar
    • 1kg diced rhubarb
    • Meringue
    • 150g caster
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. To make base: Preheat oven to 180 C / Gas mark 4 and lightly grease a 22x33cm (9x13 in) baking dish. In medium bowl combine butter, 200g flour and 1 tablespoon sugar and blend together with an electric mixer. Press mixture into bottom of baking dish and bake for 15 minutes, until set.
    2. To make filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 400g sugar and rhubarb. Stir together and pour over cooled base. Bake for 1 hour, until set.
    3. To make meringue: In large mixing bowl, beat 6 egg whites until foamy. Beat in 150g sugar and vanilla until stiff peaks form. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.

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    Reviews (3)

    0

    Recipe is super but meringue is lacking sugar and will sink. Usual recipe for meringue states 50g sugar per egg white, so it needs 300g not 150g of caster sugar - 28 Oct 2013

    DebraSkeen
    0

    Haven't cooked this yet but have to give a rating to post! Is this meant to be eaten hot or cold? Thought meringues to longer in a cooler oven - bit confused. - 24 Aug 2013

    deebs57
    by
    0

    This is an excellent recipe, I made this this morning but because I didn't have enough rhubarb I added some apple and a little Cinnamon, the meringue turned out lovely as this Torte is so easy to make, I shall certainly make this again, thank you for sharing this super recipe xx - 19 Jul 2013

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