May 29, 2010
I had another few cups of rhubarb to use up, and so I made this very quick and easy torte. It’s another recipe from the cookbook that Aunt Suzy gave me for my birthday, “3 Aunts and a Mom.”
I did a half recipe…this is a lot of torte if you’re not having a party! I used an 8×8 glass baking dish.
Also, I did a different method on the meringue: I cooked it in a double boiler to 160 degrees, constantly stirring, then put it in the mixer and beat it on high until medium peaks formed. Then I spread it on the torte and put it under the broiler on high for about 30-40 seconds, just to brown the tips. I always feel like the meringue is slimy on the bottom, and dry on the top. This method ensures that your meringue will be uniformly fluffy all the way through!
Heat oven to 350°. You will use an ungreased 10×14 baking pan.
The Shortbread Crust
2 cups flour
2 tablespoons granulated sugar
1 cup cold butter, if unsalted, add ¾ tsp salt
Mix flour and powdered sugar. Cut in butter. Pat evenly onto bottom of the pan. Bake 10 minutes until golden brown around edges.
The Rhubarb-Custard Filling
5 cups rhubarb, cut into 1/2 –inch lengths
6 egg yolks, slightly beaten
2 cups granulated sugar
¼ teaspoon salt
1 cup half & half
6 tablespoons flour
Mix remaining ingredients and pour over baked crust. Bake 1 hour. Top with meringue while the filling is still warm.
6 egg whites
¾ cup sugar
1 teaspoon vanilla
Beat egg whites on high speed till soft peaks form. Add sugar a little at a time until stiff peaks form. Add vanilla. Spread over torte and bake a few minutes until peaks are golden.