If you love rhubarb, you'll love this Rhubarb Meringue Torte, with a delicious shortbread crust, a creamy rhubarb custard filling, and a light and fluffy meringue topping, it's a great way to celebrate rhubarb this spring! You can use either fresh or frozen rhubarb for this recipe.
![a piece of rhubarb torte being held up over a pan of more rhubarb torte](https://foodmeanderings.com/wp-content/uploads/2023/05/Recipe-for-Rhubarb-Meringue-Torte.jpg)
This Rhubarb Torte with Meringue recipe is popular in the spring during rhubarb season. I got this recipe from my Auntie Sue, who is also a big fan of rhubarb and one of my childhood baking inspirations, along with both my grandmothers. This recipe pairs perfectly with a cup of coffee!
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If you're a little rhubarb crazy like me, you'll definitely want to check out my other rhubarb recipes: Rhubarb Cake, Rhubarb Cookies, Rhubarb Squares (shown), Sticky Rhubarb Pudding, Rhubarb Dessert (No Bake, Sour Cream Rhubarb Pie, and my 2 Ingredient Rhubarb Lemonade, among several others!
![rhubarb square on a white plate, with glass dish of more rhubarb squares in the background](https://foodmeanderings.com/wp-content/uploads/2022/04/Rhubarb-squares.jpg)
🥘Ingredients
You'll need the following ingredients for this rhubarb torte:
![rhubarb meringue torte ingredients in glass dishes, labelled](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Meringue-Torte-Ingredients.jpg)
- 1 cup all-purpose flour
- ½ cup unsalted butter
- 1 ½ cup sugar + 5 tablespoon sugar
- 3 eggs *separated
- ⅓ cup milk * I use 1 %
- 1 ½ tbsp tapioca starch * I use minute tapioca
- 2 ½ cups rhubarb *you can use fresh rhubarb or frozen rhubarb
- ¼ tsp cream of tartar
🔪Instructions
Heat oven to 325 degrees F (162 degrees C)
![glass pan sprayed with non-stick cooking spray on a counter](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Torte-step-1.jpg)
Spray the bottom of an 8x8 pan (glass preferably) with non-stick cooking spray.
![flour, butter and sugar blended in a food processor to make base](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-torte-step-4.jpg)
Blend 1 cup flour, ½ cup butter, and 2 tablespoon sugar in a food processor. If you don't have a food processor, you could cut in the butter with a pastry cutter or cheese grater.
![shortbread base pressed into the bottom of a 8x8 glass pan](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-torte-step-5.jpg)
Press into the bottom of an 8-inch square pan. *I use glass to avoid the metallic taste of rhubarb baked in aluminum
![base of rhubarb meringue torte, baked, in a glass pan on a trivet](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-10.jpg)
Bake in preheated oven at 325 degrees F (162 C) for 18-20 minutes or until lightly browned.
Set on trivet or wire rack.
Filling
Meanwhile (while the base is cooking), make the filling:
![eggs separated in glass bowls](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-torte-step-2.jpg)
Separate each whole egg into a small bowl for egg whites and another for yolks
![egg yolks flour and sugar being whisked together](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-7.jpg)
In a medium bowl, whisk 1 ½ cups sugar and 3 egg yolks, 2 tablespoon flour together (you can use a whisk or the whisk attachment on your hand mixer).
![rhubarb, milk and tapioca added to mixture](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-9.jpg)
Stir in milk, rhubarb, and tapioca
Turn up oven to 350 degrees F (176 degrees C)
![filling poured over base in glass pan on black rectangular trivet](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-11.jpg)
Pour filling over hot crust.
![rhubarb torte baked in a glass pan, on a black trivet](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-14.jpg)
Return to oven and bake 350 degrees F (176 degrees C) for 40-60 minutes or until the filling is set.
* Cooking time will depend on what type of milk you use, if your rhubarb is fresh or frozen and whether your rhubarb is early spring (which generally contains a higher water content). You'll just want to make sure it's set and looks like the above photo - it will still be a moist custard-like filling, but it shouldn't be runny
Topping
![egg whites, whipped to soft peaks with sugar added](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-12.jpg)
In a large bowl, beat egg whites to soft peaks with an electric hand mixer on medium speed, then add sugar and cream of tartar
![egg whites with sugar and meringue beaten to stiff peaks with electric mixer beaters over the glass bowl](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-13.jpg)
Continue beating to stiff peaks
![meringue spread on filling in glass pan](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-15.jpg)
Spread meringue topping on the cake
![torte with baked meringue on a black trivet](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-16.jpg)
Bake at 350 degrees for about 10 minutes or until golden brown.
Garnish: with finely chopped raw rhubarb pieces and cinnamon sprinkles, and transfer to a serving plate, if desired.
Hint: use a butter knife or small spatula to make little swirls in the meringue. Alternatively, you could use a pastry bag to pipe on the meringue.
![butter knife being used to make little swirls in meringue](https://foodmeanderings.com/wp-content/uploads/2023/05/rhubarb-torte-step-15a.jpg)
📖Variations & Substitutions
- Butter - you can use salted butter, but it will cut the sweetness a little. You could compensate by adding an additional tablespoon of sugar.
- Rhubarb - you can use fresh or frozen rhubarb
- Milk- You could use 2% or whole milk, instead of 1 %. If you use whole milk, cut the tapioca by ½ tbsp
- Cream of tartar- You can find simple substitutions for Cream of Tartar HERE.
- Rhubarb Meringue Pie - alternatively, you could make this in an 8 or 9 inch glass pie dish and serve it as a pie
![a bite of rhubarb torte being held up on a fork](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Meringue-Dessert.jpg)
🥗 Meals to serve with Rhubarb Torte
This Rhubarb Meringue Torte pairs well with so many meals!
🍽Equipment
You will need mixing bowls, spoons, and an electric mixer for this Rhubarb Torte with Meringue Topping recipe. You will also need an 8X8 square baking pan. It's best to use glass when using rhubarb to avoid a metallic taste. I bought the glass set with the 9x13 and 8x8 with lids/covers as they also serve as airtight containers for storage - I use them both all the time! Alternatively, you could use a springform pan or another ovenproof dish. A food processor also comes in handy. You will also need a trivet. *See recipe card for recommended equipment photos and links
![rhubarb torte in a glass pan with 2 pieces missing](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Torte.jpg)
🌡️Storage
Store leftover Rhubarb Torte in an airtight container in the fridge for up to 3 days.
![rhubarb meringue torte in a glass container with a red lid on countertop](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Meringue-Torte-storage.jpg)
👪 Serving Size
This recipe makes 9 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
I took this to a potluck and cut each piece in half, so I got 18 pieces. This size was perfect for serving alongside other desserts!
![a piece of rhubarb meringue torte on a black plate with a fork](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Meringue-Torte-dessert.jpg)
💭Top tip
If you have early spring rhubarb, there's more water content so you'll need to increase the tapioca to 2 tablespoon and keep it in the oven a little longer (up to 60 minutes)
🦺Food safety
- Do not use the same utensils on cooked food, that previously touched raw egg
- Wash hands after touching raw egg
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
❔ Frequently Asked Questions
Can I use frozen rhubarb for rhubarb meringue torte?
Yes, frozen rhubarb can be used for this recipe. Just make sure it's fully defrosted and drained. Make sure you measure AFTER it's defrosted and drained.
![a piece of rhubarb meringue torte on a black plate with a fork and a black cup of coffee in background](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Meringue-Dessert-recipe.jpg)
So if you are looking for something delicious and unique to do with rhubarb, give this Rhubarb torte with meringue recipe a try!
And if you love meringue desserts, be sure to check out my Old Fashioned Lemon Meringue Pie
![whole lemon meringue pie with lemon (cut in half) in background and serving utensils to the right](https://foodmeanderings.com/wp-content/uploads/2023/03/Old-fashioned-Lemon-Meringue-Pie.jpg)
![a piece of rhubarb torte being held up over a pan of more rhubarb torte](https://foodmeanderings.com/wp-content/uploads/2023/05/Rhubarb-Torte-Recipe-300x300.jpg)
![Food Meandering Logo](https://foodmeanderings.com/wp-content/uploads/2019/10/header2-1.png)
📋 Rhubarb Meringue Torte recipe
Ingredients
Base
- 1 cup all-purpose flour
- 2 tbsp sugar
- ½ cup unsalted butter
Filling
- 1 ½ cups sugar
- 3 egg yolks
- 2 tablespoon all purpose flour
- ⅓ cup milk * I use 1%
- 1 ½ tablespoon tapioca starch * I use minute tapicoa
- 2 ½ cups rhubarb
Topping
- 3 egg whites
- 3 tablespoon sugar
- ¼ teaspoon cream of tartar
Instructions
NOTE: The instruction images will NOT print by default. If you want them to print, you'll need to check the box beside "images" on the print page
Base:
- Spray the bottom of an 8x8 pan (glass preferably) with non-stick cooking spray.
- Blend 1 cup flour, ½ cup butter and 2 tablespoon sugar in a food processor. If you don't have a food processor, you could cut in the butter with a pastry cutter or cheese grater.
- Press into the bottom of an 8-inch square pan. * I use glass to avoid the metallic taste of rhubarb with aluminum
- Bake at 325 degrees F (162 C) for 18-20 minutes or until lightly browned.
Filling
- Separate eggs
- Meanwhile, whisk 1 ½ cups sugar and 3egg yolks together, add 2 tablespoon flour
- Add ⅓ cup milk, rhubarb and tapioca
- Turn up oven to 350 degrees F (176 degrees C)
- Pour rhubarb mixture over base (it's fine if it's still hot).
- Return to oven and bake 350 degrees F (176 degrees C). for 40- 60 minutes or until the filling it set. *baking time will depend on if you are using early spring rhubarb and what type of milk you use
Topping
- In a large mixing bowl, beat 3 egg whites to soft peaks with an electric mixer.
- Then ad 3 tbsp. sugar and ¼ teaspoon cream of tartar and beat to stiff peaks, with an electric mixer.
- Spread meringue over the baked rhubarb and shortbread layers./
- Hint: use a butter knife to make little swirls
- Bake at 350 degrees for about 10 minutes or until lightly browned.
Garnish
- Sprinkle with finely chopped rhubarb and cinnamon, if desired.
Terri Gilson
I have pretty high standards when it comes to the recipes I create and I could not stop eating this bread! I had to make another loaf the next week because I love it so much!