Rhubarb Torte
Ingredients
Base:
4 oz (100g) plain flour
¼ tsp salt
2 tblsp sugar
2 oz (50g) soft margarine
Meringue:
3 egg whites
2 oz (50g) caster sugar
Topping:
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
Method
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.