Ahhh rhubarb. The pink celery-looking stuff that signifies the beginning of summer fruit for the picking. I used to eat rhubarb raw with sugar… yeah, like the Fun Dip candy, only with large stalks that I probably picked from a random patch in the backyard and rinsed off in a hose.
Ok, let’s be real, I still do that. Probably more than I should and of course the sugar to rhubarb ratio is approx. 40-1. But I also LOVE making stuff with it now!
My mom has this old cookbook she received from my grandmother. It’s one of those old church cookbooks where the ladies collected recipes that call for lard and canned milk and combined them into one of the best cookbooks of all time. The front and back covers are made from scraps of linoleum flooring and it’s held together with those little o-ring binder clips. The titles of the recipes are things like “Super Delicious Hotdish” and you can tell a lot of the recipes were never written down because many are just one, long paragraph script as if they’re demo-ing how to make the dish.
Here is where I found the rhubarb torte recipe. I didn’t use quite as much sugar as the recipe called for and wanted the topping to be less fluffy than a meringue topping, so didn’t whip the egg whites as long. Other than that, the recipe is purely simple with sugar, rhubarb, eggs, milk, and a little flour. See below for the full recipe and how to:
1 c. flour
1/2 c. butter
1 tbsp. sugar
3 egg yolks (keep the whites)
2 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
1/2 c. evaporated milk
3 c. rhubarb
3 egg whites
2/3 c. sugar
The How To:
Oven: 350 degrees
1. Mix and pat first 3 ingredients into a 7 x 11″ pan. Bake 10 min.
2. Mix next 4 ingredients well and add 1/2 c. evaporated milk. Blend. Add cut up rhubarb. Pour over baked base and bake until set (middle won’t jiggle)- approx. 30 min.
3. Beat 3 egg whites until peaks start to form. Add 2/3 c. sugar slowly. Blend well. Spread on torte. Bake until golden brown- approx. 12 min.