Rhubarb Custard Torte

Delightful dessert featuring shortbread base covered with a cooked rhubarb custard and topped with a meringue.

Course Dessert

Cuisine Canadian

Keyword torte, rhubarb, rhubarb torte

Servings 9

My Island Bistro Kitchen My Island Bistro Kitchen

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.