Rhubarb Torte
This healthy recipe comes from NDSU Extension Service.
Ingredients
- 1 3/4 c. flour
- 1 tsp. baking powder
- 2 egg whites
- 1/2 c. butter or margarine
- 2 Tbsp. sugar
- 1/2 c. walnuts, chopped
Filling
- 4 c. fresh or frozen rhubarb, chopped
- 2 c. sugar
- 2 egg yolks
- 1/4 c. flour
Meringue:
- 4 egg whites
- 1/2 c. sugar
- 1 tsp. vanilla
Directions
Combine first six ingredients with a fork until crumbly. Press into a greased 9- by 13-inch baking pan. Combine filling ingredients. Mix well. Pour over crust. Bake in preheated 350 F oven for 50 to 60 minutes. In a mixing bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to oven for 1 to 15 minutes until lightly browned.
Makes 12 servings.
Per Serving: about 370 calories, 12 grams (g) of fat, 62 g carbohydrate, 5 g protein, 1 g fiber and 80 mg sodium