This Rhubarb Meringue Torte, with a delicious shortbread crust, a creamy rhubarb filling, and a light meringue topping, is a great way to celebrate rhubarb this spring!
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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.
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.
Notes
**Please see post contents for important recipe information, substitutions and tips!