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Irresistible Rhubarb Torte

This rhubarb torte combines a buttery shortbread crust, tangy rhubarb filling, and fluffy meringue topping—perfect for any occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 55 minutes
Servings 16 slices
Calories 225 kcal

Equipment

  • baking pan
  • oven
  • mixing bowl

Ingredients
  

Crust

  • 1/2 cup salted butter softened
  • 1 cup all-purpose flour spooned & leveled or weighed out
  • 2 tbsp granulated sugar
  • 1/8 tsp salt
  • 1 tbsp milk

Rhubarb Filling

  • 2 1/2 cups chopped rhubarb fresh or frozen
  • 1 cup + 1 tbsp none granulated sugar
  • 1/3 cup half-and-half
  • 2 tbsp all-purpose flour
  • 3 large egg yolks at room temperature
  • 1/2 tsp vanilla extract

Meringue Topping

  • 3 large egg whites at room temperature
  • 6 tbsp granulated sugar
  • 1/4 tsp cream of tartar

Instructions
 

Prepare Pan and Oven

  • Spray a 9x13-inch baking pan with nonstick spray and preheat your oven to 325°F.

Make the Crust

  • Cream softened butter, add flour, sugar, salt, milk, and mix until combined. Press into pan and bake for 20 minutes.

Prepare Rhubarb Filling

  • Combine rhubarb, sugar, half-and-half, flour, egg yolks, and vanilla in a saucepan. Cook over low heat, stirring constantly for 20–22 minutes.

Prepare Meringue Topping

  • Beat egg whites until stiff peaks form. Add sugar and cream of tartar, continue beating.

Bake and Chill

  • Spread meringue over rhubarb filling and bake for 25–30 minutes until golden brown. Cool and chill in the refrigerator for at least 2 hours.

Notes

Keep stirring the filling constantly to avoid curdling. Ensure egg whites are room temperature for best meringue.