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| Grandma's Rhubarb Torte |
"I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I even have the recipe, I can make it any time!"
Ingredients :
- 3/4 cup butter
- 1 three/four cups all-cause flour, divided
- 1 tablespoon white sugar
- 6 eggs, separated
- 1 cup evaporated milk
- 2 cups white sugar
- 8 cups diced rhubarb
- three/4 cup white sugar
- 1 teaspoon vanilla extract
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 1H45M |
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- Preheat oven to 350 stages F (one hundred seventy five stages C). Lightly grease a 9x13 inch baking dish.
- Combine butter, 1 half of cups flour, and 1 tablespoon sugar in a blending bowl; beat till combined with an electric powered mixer. Press aggregate into backside of organized baking dish.
- Bake crust in preheated oven until organization, approximately 15 minutes. Remove and permit crust cool.
- In large mixing bowl, integrate 6 egg yolks, ultimate 1/four cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
- Bake pie in oven till filling is set, approximately 1 hour.
- For meringue, beat 6 egg whites in a big bowl the usage of an electric mixer until whites are foamy. Beat in three/4 cup sugar and vanilla extract until the combination holds stiff peaks. Spread meringue over rhubarb filling.
- Return pie to oven and bake till meringue is golden brown, 15 to twenty mins.
Notes :
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