Thursday, August 29, 2013
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| Grandma's Rhubarb Torte |
"I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I actually have the recipe, I could make it any time!"
Ingredients :
- 3/four cup butter
- 1 three/4 cups all-motive flour, divided
- 1 tablespoon white sugar
- 6 eggs, separated
- 1 cup evaporated milk
- 2 cups white sugar
- 8 cups diced rhubarb
- 3/four cup white sugar
- 1 teaspoon vanilla extract
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 1H45M |
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- Preheat oven to 350 degrees F (one hundred seventy five levels C). Lightly grease a 9x13 inch baking dish.
- Combine butter, 1 half cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric powered mixer. Press aggregate into backside of prepared baking dish.
- Bake crust in preheated oven till firm, about 15 mins. Remove and let crust cool.
- In big mixing bowl, integrate 6 egg yolks, final 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
- Bake pie in oven until filling is ready, about 1 hour.
- For meringue, beat 6 egg whites in a massive bowl the usage of an electric mixer till whites are foamy. Beat in 3/four cup sugar and vanilla extract till the mixture holds stiff peaks. Spread meringue over rhubarb filling.
- Return pie to oven and bake until meringue is golden brown, 15 to 20 mins.
Notes :
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