📋 Rhubarb Meringue Torte recipe
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!
Servings 9 servings
Calories 340kcal
Ingredients
Base
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ cup unsalted butter
Filling
- 1 ½ cups sugar
- 3 egg yolks
- 2 tablespoons all purpose flour
- ⅓ cup milk * I use 1%
- 1 ½ tablespoons tapioca starch * I use minute tapicoa
- 2 ½ cups rhubarb *If using frozen rhubarb, measure after you have defrosted and drained it.
Topping
- 3 egg whites
- 3 tablespoons sugar
- ¼ teaspoon cream of tartar
Instructions
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 add 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
NOTE: *If using frozen rhubarb, measure after you have defrosted and drained it.
🌡️Storage
Store leftover Rhubarb Torte in an airtight container in the fridge for up to 3 days.
Freezing is not recommended because meringue doesn’t freeze well and can become rubbery or weepy when thawed. If you need to prepare it ahead, make the base and filling first, then add the meringue topping fresh before serving.
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)
Expert Recipe Tips:
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- Use Cold Butter: Cold butter creates a flakier shortbread crust. If your butter is too soft, refrigerate the dough for 10 minutes before pressing it into the pan.
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- Glass vs. Metal Pan: A glass baking dish is ideal for rhubarb desserts to prevent any metallic taste.
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- Adjusting for Water Content: Early spring rhubarb has more water, so increase the tapioca starch to 2 tablespoons and bake for the full 60 minutes to ensure the filling sets properly.
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- Frozen Rhubarb Tip: If using frozen rhubarb, thaw it and drain excess liquid then measure it before adding it to the filling.
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- Egg White Prep: Make sure there’s no yolk in the egg whites, or they won’t whip up properly.
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- Room Temperature Eggs: Let your eggs sit at room temperature for 20-30 minutes before whipping for maximum volume.
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- Stiff Peaks Check: The meringue should be glossy and form stiff peaks that hold their shape when the beaters are lifted (see IMAGE 11).
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- Preventing Meringue Weeping: Spread the meringue over hot filling, ensuring it touches the edges of the pan to seal in moisture and prevent weeping.
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- Swirl for Texture: Use a butter knife or spatula to create peaks for a beautifully golden, textured top.
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- Cooling Time: Let the torte cool completely before slicing to allow the layers to set.
Nutrition
Serving: 1piece | Calories: 340kcal | Carbohydrates: 55g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 27mg | Potassium: 170mg | Fiber: 1g | Sugar: 41g | Vitamin A: 455IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
