Ok, so there’s been a theme this past month with my recipes….any guesses?

Rhubarb!

It’s so hard not to make rhubarb desserts when your plant is so abundant this time of year and it’s fresh and beautiful and oh-so-tasty.

This dessert is sure to impress your guests.  It is light and fluffy and is surprisingly a cinch to make!

Let the sweet adventure begin!

CRUST:

In a large bowl, add 2 tablespoons white sugar to 2 cups of all-purpose flour.

Whisk to combine.

Cut in 1 cup of cold salted butter with a pastry cutter, until coarse crumbs are formed.

Pat into a greased 9 x 13 inch pan.

Bake in a preheated 350 degree oven for 10 minutes.

RHUBARB FILLING:

In another large bowl, mix together 6 egg yolks into 2 cups of white sugar,

add 7 tablespoons of all-purpose flour,

1 cup of heavy cream and

1/4 teaspoon salt.  Whisk together.  Add 5 cups of rhubarb (diced) and

pour over the crust.  Bake at 350 degrees for 45 minutes until the custard is set.

MERINGUE TOPPING:

Beat 6 egg whites until stiff…stiff!

Gradually add 3/4 cup sugar,

1 teaspoon vanilla,

1/4 teaspoon cream of tartar, and

1/4 teaspoon salt.  Fold with rubber spatula, gently.

Spoon over baked custard filling.

Spread evenly over torte.

Bake at 350 degrees for 15 minutes,

until golden brown.

Delightful!

Servings: 12

Bon Appétit, Ma Chérie!