Rhubarb Torte

Yield:

1 to 9 – inch square pan

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1. Preheat oven to 350 degrees F (175 degrees C.)

2. In a large bowl, combine 1 cup flour, margarine and confectioners’ sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.

3. In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.

4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.

5. Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

I Made It

Nutrition Facts (per serving)

387Calories13g Fat63g Carbs5g Protein

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Nutrition FactsServings Per Recipe8Calories387% Daily Value *Total Fat13g17%Saturated Fat3g14%Cholesterol78mg26%Sodium162mg7%Total Carbohydrate63g23%Dietary Fiber2g5%Total Sugars47gProtein5gVitamin C4mg22%Calcium74mg6%Iron1mg7%Potassium223mg5%

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