Rhubarb Custard Torte is one of my all-time favorite desserts and it is simply sublime! It makes a lovely springtime treat when the fresh rhubarb is available but can also be made with frozen rhubarb and enjoyed year-round.
My family has been making this recipe for a very long time, going back decades. It’s one dessert that has stood the test of time and remains as popular today as it was in the 1960s/1970s. Rhubarb Custard Torte is typically one of the first recipes I make when the rhubarb season begins. It’s not overly difficult to make but it does take time since there are three parts to it: 1) the shortbread base; 2) the rhubarb custard filling; and 3) the meringue.
The most tricky part is making the rhubarb custard and ensuring it doesn’t scorch while it is cooking and thickening. To ensure this doesn’t happen, cook it in a heavy-bottomed saucepan at medium-low temperature and stir it constantly. Whole milk may be used in the custard but, for an even richer custard, use cream (either 10%MF or 18%MF). A combination of part whole milk and part cream could also be used. Fat-reduced milk is not recommended for this recipe.
Some other tips when making this recipe are, first, don’t overbake the base as it will become hard and somewhat tough. And, second, add the sugar slowly and gradually, a tablespoon at a time, while continuing to beat the egg whites for the meringue. This will help ensure the sugar fully dissolves in the egg whites.
I love the rich, ruby red color of the rhubarb! Use the brightest red rhubarb you can find as it will give a more rosy pink color to the torte.
Rhubarb Custard Torte
Shortbread Base:
½ cup butter, softened at room temperature
1 cup all-purpose flour
Pinch salt
2 tbsp granulated sugar
Cream butter in stand mixer fitted with paddle attachment. Mix in flour, salt, and sugar. Don’t over-blend ingredients.
Lightly grease 8”x8” pan and press shortbread mixture evenly into pan.
Bake in center of 325ºF oven for 22-25 minutes. Remove from oven and cool on rack while preparing filling.
Custard Filling:
1¼ cups granulated sugar
3½ tbsp all-purpose flour
½ cup whole milk, 10%M.F. cream, or 18%M.F. cream
3 large egg yolks (reserve the egg whites for the meringue)
2¼ cups rhubarb, chopped into 1/2″ pieces.
In medium-sized, heavy-bottomed saucepan, combine the sugar and flour. Blend in the milk or cream (or a combination of both, if you wish). Whisk in the egg yolks. Over medium-low heat, cook mixture just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching, until mixture thickens and rhubarb is softened.
Remove from heat and let cool to room temperature.
Position oven rack in center of oven and preheat oven to 400F. Spread rhubarb custard over cooled shortbread base.
Meringue:
3 egg whites, room temperature
1/4 tsp cream of tartar
¼ cup granulated sugar or caster sugar (aka instant dissolving sugar or berry sugar)
3/4 teaspoon pure vanilla extract
Place the egg whites and cream of tarter in bowl of stand mixer fitted with whisk attachment. Beat on medium-high speed until eggs are foamy. Gradually add the ¼ cup white sugar, slowly a tablespoon at a time, and beat on medium-high speed until soft peaks form. Beat in the vanilla just to blend.
Spread meringue evenly over rhubarb custard, ensuring custard is completely covered to the pan edges and makes contact with the sides of the baking dish; otherwise, the meringue will likely shrink in toward the torte center.
Bake for 5-6 minutes, or just until meringue starts to brown.
Cool completely before serving.
Yield: 9 servings
Enjoy with a fine cup of coffee or tea.
Leftovers (if there are any!) may be stored in the refrigerator for a day or two. Loosely cover pan with plastic wrap. Stick a few toothpicks in the meringue to keep the plastic wrap from touching it.
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For other great rhubarb dessert recipes from My Island Bistro Kitchen, click on the links below:
Rhubarb Pudding Cake
Strawberry Rhubarb Pie
Rhubarb Pie
Strawberry Rhubarb Tart
Strawberry Rhubarb Bars
Rhubarb Cobbler for Two
Stewed Rhubarb
Strawberry Rhubarb Ripple Ice Cream
Rhubarb Custard Torte
Ingredients
Shortbread Base:
- ½ cup butter, softened at room temperature
- 1 cup all-purpose flour
- Pinch salt
- 2 tbsp granulated sugar
Custard Filling:
- 1¼ cups granulated sugar
- 3½ tbsp all-purpose flour
- ½ cup whole milk, 10% M.F. cream, or 18% M.F. cream
- 3 large egg yolks (reserve whites for the meringue)
- 2¼ cups rhubarb, chopped into ½” pieces
Meringue:
- 3 egg whites, room temperature
- ¼ tsp cream of tartar
- ¼ cup granulated sugar or caster sugar (aka instant dissolving sugar or berry sugar)
- ¾ tsp pure vanilla extract
Instructions
Shortbread Base:
Position oven rack in center of oven and preheat oven to 325ºF.
In bowl of stand mixer fitted with paddle attachment, cream butter at medium speed. Mix in flour, salt, and sugar. Do not over-blend ingredients.
Lightly grease 8”x8” pan, or spray with cooking spray, and press shortbread mixture evenly into pan. Bake for 22-25 minutes. Remove from oven and cool on rack while preparing filling.
Custard Filling:
In medium-sized, heavy bottomed saucepan, combine the sugar and flour. Blend in the milk or cream (or a combination of both, if you wish). Whisk in the egg yolks. Over medium-low heat, cook mixture just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching, until mixture thickens and rhubarb is softened. Remove from heat and cool to room temperature.
Preheat oven to 400°F. Spread cooled rhubarb custard over cooled shortbread base.
Meringue:
Place the egg whites and cream of tarter in bowl of stand mixer and beat on medium-high speed until eggs are foamy. Gradually add the ¼ cup sugar, one tablespoon at a time, beating on medium-high speed until soft peaks form. Beat in the vanilla just to blend. Spread meringue evenly over rhubarb custard, ensuring custard is completely covered to the pan edges and makes contact with the sides of the baking dish. Bake for 5-6 minutes, or just until meringue starts to brown.
- Cool completely before serving.
Recipe Notes
Yield: 9 servings
Note 1: If fresh rhubarb is unavailable, frozen rhubarb may be used.
Note 2: Torte may cut better when the cutting knife has been dipped in hot water and dried.
Note 3: Any leftovers may be stored, covered loosely with plastic wrap, in the refrigerator for a day or two. Stick a few toothpicks into the meringue to keep the plastic wrap from touching it.
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This post and recipe were last updated on May 19, 2024
