Rhubarb Torte
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large egg yolks, room temperature
- 1/2 cup shortening
- 2 tablespoons sugar
- 1/2 cup chopped walnuts
- 4 cups chopped fresh or frozen rhubarb
- 2 cups sugar
- 2 large egg yolks, room temperature
- 1/4 cup all-purpose flour
- 4 large egg whites, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Combine first six ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. Combine filling ingredients; mix well. Pour over crust. Bake at 350u0b0 for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.
flour, baking powder, egg yolks, shortening, sugar, walnuts, frozen rhubarb, sugar, egg yolks, allpurpose, egg whites, sugar, vanilla
Taken from www.tasteofhome.com/recipes/rhubarb-torte/ (may not work)