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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

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