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
Nutrition Facts
📋 Rhubarb Meringue Torte recipe
Amount Per Serving (1 piece)
Calories 341Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 92mg31%
Sodium 26mg1%
Potassium 169mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 41g46%
Protein 4g8%
Vitamin A 453IU9%
Vitamin C 3mg4%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.