Grandma's Rhubarb Torte

Grandma's Rhubarb Torte

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"I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!"

Ingredients 1 h 45 m {{adjustedServings}} servings 345 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
  3. Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
  4. In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
  5. Bake pie in oven until filling is set, about 1 hour.
  6. For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
  7. Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.
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Reviews 44

  1. 52 Ratings

Kayla's mom

This is really wonderful...I didn't change the ingredients at all. However, I didn't let the crust cool before topping with the filling mixture (just put it on right after taking crust out of the oven & popped it back in the oven); and, although the recipe doesn't specify, you should always put a meringue on top of the filling when it's hot and spread it til it touches the sides of the pan to prevent it from "shrinking" while cooling.


Excellent dessert!! I spent the day at my mothers house on Friday helping her bake. (My brothers new girlfriend was flying in and staying for a few days!) Mom has loads of frozen rhubarb in her freezer from last summer that needs to be used up so I thought I'd put a dent in it with this recipe. Wow, was it ever a hit...even with non rhubarb lovers!! One thing I would suggest though concerns the method of making the "custard". Instead of mixing the egg yolks with the flour, mix them first with the sugar, than the milk, than beat in the flour. If you mix the ingredients in the order described in the method you will end up with hard little pieces of egg/flour, making your custard mixture grainy.Just thought I'd offer a hint!! To all of you who have a rhubarb patch and are always on the hunt for new rhubarb've just gotta try this one!!! Thanks a bunch Patty!


This was very good (I agree with the other reviewer about the order of mixing). I ground two tablespoons of flax seeds in my coffee grinder and added them to the crust mixture for a wonderful nutty flavour (and a bit of added fiber..sneaky nutrition). Other than that, I made no other tweaks. The custard was firm enough to slice but velvety soft in the mouth. The meringue was a nice touch and looked very pretty (make sure filling is hot when you spread on egg white mixture..helps avoid making custard wet). And the preparation in a 9x13 dish served a lot of people with little trouble. Best the day it is made (crust got a bit soggy overnight). I will definitely make again when I need a dessert for a crowd!