Rhubarb Torte

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	Flour
1 teaspoon	5ml	Baking powder
2		Egg whites
1/2 cup	99g / 3.5oz	Shortening
2 tablespoons	30ml	Sugar
1/2 cup	73g / 2.6oz	Walnuts - chopped
		- filling:
4 cups	584g / 20oz	Fresh or frozen rhubarb - chopped
2 cups	396g / 13oz	Sugar
2		Egg yolks
1/4 cup	15g / 0.5oz	Flour
		- meringue:
4		Egg whites
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Combine first six ingredients with a fork until crumbly. Press into a greased 9x13" baking pan. Combine filling ingredients.

Mix well. Pour over crust. Bake at 350F. for 50-60 minutes. In a mixing bowl, beat egg whites until stiff.

Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven for 10-15 minutes, until lightly browned.

Source:
Taste of Home Magazine, April'/May'95 p.67

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