Monday, July 12, 2010

Rhubarb Torte

The Plan
Make the crust. Bake.
Make the filling. Bake.
Make the meringue. Bake.

The Ingredients
The Crust
2 cups AP Flour
1/2 cup Shortening
1/2 cup Butter
2 Tbsp Sugar
1 pinch Salt
The Filling
5 cups Rhubarb, chopped
2 cups Sugar
1 cup Cream
6 Egg yolks, beaten
4 Tbsp Flour
The Meringue
6 Egg Whites
1/2 tsp Cream of Tartar
3/4 cup Sugar

The Method
Preheat over to 350F.
Mix together Crust ingredients and press into a 9x13 pan. Bake for 15 minutes.

Combine Filling ingredients. Pour into baked crust and bake until tender, about 40 minutes.

Using an electric mixer (or, if you're unlucky, do it by hand with a whisk), beat the Meringue until stiff. Top the baked Torte with the Meringue. Place back in the oven for another 15 to 20 minutes.

Beautiful, right? My favorite part of this picture is that you can see the reflection of my sister and Grandma taking the picture. The reflection in the Brisker! (Seriously! I have to get myself a Brisker!)

Rhubarb on Foodista

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