Grandma's Rhubarb Torte

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Recipe View 10 mins In a large bowl, combine 1 1/2 cups flour, cold butter, and 1 tablespoon sugar. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared baking dish.

Recipe View 15 mins Bake the crust in the preheated oven until firm and lightly golden, about 15 minutes. Remove from oven and let cool slightly.

Recipe View 5 mins In a large bowl, combine the remaining 1/4 cup flour, diced rhubarb, 2 cups sugar, evaporated milk, and egg yolks. Mix well to ensure all ingredients are evenly distributed.

Recipe View 1 hrs Pour the rhubarb mixture over the pre-baked crust. Return the dish to the oven and bake until the filling is set, about 1 hour.

Recipe View 10 mins While the filling bakes, prepare the meringue. In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy. Gradually add 3/4 cup sugar and vanilla extract, continuing to beat until stiff, glossy peaks form.

Recipe View 20 mins Once the rhubarb filling is set, remove the torte from the oven. Spread the meringue evenly over the hot filling, ensuring it reaches the edges of the crust to seal it.

Recipe View Return the torte to the oven and bake until the meringue is golden brown, about 15 to 20 minutes. Watch carefully to prevent burning.