Rhubarb Torte
Ingredients
Crust:
1 cup flour
2 Tbs sugar
dash of salt
1/2 cup butter or margarine
Filling:
1 1/2 cups sugar
2 Tbs flour
1/3 cup cream or milk
3 egg yolks
2 1/4 cups rhubarb cut up
Meringue:
3 egg whites
6 tablespoons sugar
1/4 (teaspoon?) cream of tartar
1 cup flour
2 Tbs sugar
dash of salt
1/2 cup butter or margarine
Filling:
1 1/2 cups sugar
2 Tbs flour
1/3 cup cream or milk
3 egg yolks
2 1/4 cups rhubarb cut up
Meringue:
3 egg whites
6 tablespoons sugar
1/4 (teaspoon?) cream of tartar
Instructions
Crust: mix ingredients by hand and press into 8 or 9 inch square pan
Bake at 325 degrees for 25 minutes
Filling:
Combine and cook mixture until thickened. Spread over crust and top with meringue brown 5 minutes
Cool and serve
Meringue:
mix with beater well until stiff peaks are formed.
Bake at 325 degrees for 25 minutes
Filling:
Combine and cook mixture until thickened. Spread over crust and top with meringue brown 5 minutes
Cool and serve
Meringue:
mix with beater well until stiff peaks are formed.
