Delightful dessert featuring shortbread base covered with a cooked rhubarb custard and topped with a meringue.
torte, rhubarb, rhubarb torte
My Island Bistro KitchenMy Island Bistro Kitchen
½cupbutter,softened at room temperature
½cupwhole milk,evaporated milk, or blend
3large egg yolks(reserve whites for the meringue)
2¼cupsrhubarb,chopped into ½” pieces
¼tspcream of tartar
Cream butter. Mix in flour, salt, and sugar.
Lightly grease 8”x8” pan and press shortbread mixture evenly into pan. Bake in 325ºF oven for 22-25 minutes. Remove from oven and cool on rack while preparing filling.
In medium-sized saucepan, combine the sugar and flour. Blend in the milk. 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°Spread cooled rhubarb custard over cooled shortbread base.
Place the egg whites and cream of tarter in bowl of stand mixer and beat on high speed until eggs are foamy. Gradually add the ¼ cup white sugar, one tablespoon at a time, beating on 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. Bake for 5-6 minutes, or just until meringue starts to brown.