Lyra Cleland’s Rhubarb Torte

Rubarb Torte
Print Recipe
Pre-heat oven to 350º Need a hand mixer and a 9 x 13 baking pan
Servings
12 servings
Servings
12 servings
Rubarb Torte
Print Recipe
Pre-heat oven to 350º Need a hand mixer and a 9 x 13 baking pan
Servings
12 servings
Servings
12 servings
Ingredients
Crust
Filling
Topping
Servings: servings
Instructions
Crust
  1. Mix flour, butter, sugar, and salt until crumbly. Press into a 9 x 13 baking pan. Bake at 350º for 15 min or until crust is golden brown.
Filling
  1. Beat egg yolks, sugar, cream, salt, and flour together. With a spoon, fold in Rhubarb until coated. Pour on top of baked crust. Return to oven for another 45 min.
Topping
  1. While filling is baking, beat egg whites, sugar and cream of tarter until soft peaks form. Once the filling is finished, pour over baked Rhubarb mixture and bake another 15 min. Let cool to room temperature before serving. Serve warm or cold
    Rhubarb Torte in pan
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One Reply to “Lyra Cleland’s Rhubarb Torte”

  1. This is story so special to me. It holds a treasure of a friend’s grandmother, Lyra Cleland! I will be trying this recipe with living thoughts of your grandmother! Thank you Charlotte Rinderknecht

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