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Maple Rhubarb Torte

 

Preheat oven to 350F.

 

Crust:

1 Cup Butter

2 Cups Flour

4 Tbsp Maple Sugar

 

Mix until crumbly. Pat into a 9x13 pan and bake for 10 minutes.

 

Filling:

5 Cups Rhubarb, chopped fine

6 Egg Yolks

2 Cups Maple Sugar 

7 Tbsp Flour

1/4 tsp Salt

1 Cup Heavy Cream

 

Mix together and pour over baked crust.

 

Meringue:

6 Egg Whites

1/2 Cup Maple Sugar

1/4 tsp Salt

1/4 tsp Cream of Tartar

1 tsp Vanilla 

 

Mix dry ingredients together in a bowl.

Beat egg white in another bowl, gradually adding dry ingredients. 

Continue beating until stiff peaks form.

Gently spread over filling and bake 15 minutes.