Handwritten recipe for Rhubarb Torte
by: salvagedrecipes

Rhubarb Torte with Custard and Meringue

Rhubarb Torte
This Rhubarb Torte recipe combines a tender buttery crust with a tangy-sweet rhubarb custard filling, finished with a fluffy meringue top. The torte’s creamy texture and vibrant flavor make it a seasonal favorite, especially during spring when rhubarb is at its peak. The recipe calls for a pre-baked crust and simple custard mixture, then topped with airy meringue. With roots in classic American farm baking, this dessert is both nostalgic and refreshingly bright.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 326 kcal

Ingredients
  

For the crust:

  • ¼ lb butter (½ cup)
  • 2 tbsp sugar
  • 1 cup flour
  • 1-2 dash salt (to taste)

For the filling:

  • 1¼ cups sugar
  • 2 tbsp flour
  • 2¼ cups rhubarb (finely cut )
  • ⅓ cup cream
  • 1 orange (grated rind of)
  • 3 egg yolks

For the meringue:

  • 3 egg whites
  • 1 tbsp sugar

Instructions
 

Step 1: Prepare the Crust

  • Blend butter, sugar, and flour in a bowl.
  • Add a pinch of salt and optional baking powder if desired.
  • Pat the dough into a greased 8×8-inch pan.
  • Bake at 350°F until browned (about 15–20 minutes). Set aside to cool slightly.

Step 2: Make the Rhubarb Filling

  • Combine sugar and flour in a bowl.
  • Add rhubarb, cream, and grated orange rind.
  • Stir in beaten egg yolks until well mixed.

Step 3: Assemble and Bake

  • Spread the rhubarb mixture over the pre-baked crust.
  • Bake at 325°F for 30 minutes or until filling is set.
  • Remove from oven and cool slightly.

Step 4: Prepare the Meringue

  • Beat egg whites until soft peaks form.
  • Gradually add sugar and beat until glossy and stiff.

Step 5: Top and Finish

  • Spread meringue over the warm filling.
  • Bake at 350°F for 10–12 minutes or until lightly browned.
  • Cool completely before serving.

Tips

  • Use young, tender rhubarb for the best flavor and texture.
  • Add a pinch of nutmeg or cinnamon to the custard for warmth.
  • Substitute half the rhubarb with strawberries for a classic pairing.
  • Serve chilled for cleaner slices and fuller custard set.
  • A light dusting of powdered sugar works if you skip the meringue.
  • Use a springform pan for easier unmolding.
  • Orange zest can be swapped for lemon zest if preferred.
  • Toast the almonds lightly before adding for deeper flavor.

Nutrition

Calories: 326kcalCarbohydrates: 65gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 84mgSodium: 139mgPotassium: 176mgFiber: 2gSugar: 45gVitamin A: 315IUVitamin C: 12mgCalcium: 108mgIron: 2mg
Keyword baked dessert, custard topping, fruit torte, rhubarb dessert, spring dessert, vintage baking
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