SOUNDS GOOD... LOOKS GOOD...TASTE YUMMY!

Since planting our first rhubarb patch last summer I have been waiting for our first picking in order to try a new recipe given to me last summer by a friend Carol from PEI. The first crop did not disappoint, nor did the recipe for Rhubarb Torte, and if you like rhubarb, you will be sure to like this. Good food is meant to be shared and I'm sure Carol won't mind if I pass this one on.

...freshly picked rhubarb 

and lots more

to come.

Rhubarb Torte has a shortcake type base  

topped with a layer of a creamy rhubarb custard like filling 

and 

a golden meringue top.

...yes it taste as good as it looks!

RHUBARB TORTE

Base

1 c. flour

1/4 tsp. salt

2  Tbsp. sugar

1/2 c. margarine

Mix dry ingredients together and cut in margarine with a pastry blender. Press crumb mixture into an 8x8 baking dish and bake in a 325 degree oven for 25 min.

Filling
While base is in oven cook the filling. Watch filling very carefully...it will burn to the bottom of the pan unless you stir it constantly.
1 1/4 white sugar
2 Tbsp. flour

3 egg yolks

1/2 c. evaporated milk
2 1/4 c. rhubarb, cut into one inch pieces
Cook until the rhubarb is cooked up and the sauce is thick. Cool and then pour over base. Top with meringue.

Meringue
3 egg whites
1/4 c. white sugar
Beat egg whites on high speed until thick. Gradually beat in 1/4 c. sugar. Spread meringue over rhubarb filling.

Bake in a 425 degree oven for 5 - 9 min. or until meringue is golden brown.

Enjoy!