Rhubarb Torte


4 oz (100g) plain flour
¼ tsp salt
2 tblsp sugar
2 oz (50g) soft margarine

3 egg whites
2 oz (50g) caster sugar
8 oz (200g) caster sugar
2 tblsp plain flour
3 egg yolks
3 fl oz cream or evaporated milk
2 1/4 cups rhubarb, chopped


1. Rub margarine into other “base” ingredients to make crumble and press into an 8″ x 8″ tin.
2. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 25 minutes.
3. Combine all “topping” ingredients in a pan and cook, stirring well, until clear.
4. Cool and pour over base.
5. Beat egg whites until stiff and fold in sugar.
6. Cover torte with meringue mixture and brown in oven, 220°C/425°F/Gas 7 for 5-10 minutes.

Joyce MacFadzean, Cape Traverse, P.E.I.