Spring Rhubarb Torte
If you want to add more lacto ovo vegetarian recipes to your repertoire, Spring Rhubarb Torte might be a recipe you should try. This hor d'oeuvre has 200 calories, 3g of protein, and 15g of fat per serving. For 57 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. Head to the store and pick up sugar, salt, flour, and a few other things to make it today. 28 people have tried and liked this recipe. Mother's Day will be even more special with this recipe. It is brought to you by Taste of Home. Overall, this recipe earns a not so amazing spoonacular score of 14%. Similar recipes include Rhubarb Strawberry Torte, Old-Fashioned Rhubarb Torte, and Spring Bonnet Cookie Torte.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1 cup cold butter
1/8 teaspoon cream of tartar
6 egg whites, room temperature
6 egg yolks
1/4 cup all-purpose flour
1 cup half-and-half cream
5 cups finely chopped fresh or frozen rhubarb
1/8 teaspoon salt
3/4 cup sugar
Equipment:
baking pan
wire rack
bowl
knife
Cooking instruction summary:
Directions Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool on a wire rack. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers. Yield: 12-16 servings. Originally published as Spring Rhubarb Torte in Country WomanMarch/April 1996, p10 Print Add to Recipe Box Email a Friend
Step by step:
1. Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish.
2. Bake at 350° for 10-15 minutes or until lightly browned. Cool on a wire rack.
3. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
4. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges.
5. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
