Classic Rhubarb Custard Torte with Meringue

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   In a large bowl, combine 1 cup flour, margarine, and confectioners' sugar; mix until a dough ball forms, then press it into the bottom and up the sides of a 9-inch square pan.

3. 3

   Bake in the preheated oven until the crust is golden brown, about 20 minutes.

4. 4

   In a saucepan over medium-high heat, combine 1 ½ cups white sugar, egg yolks, milk, and 3 tablespoons flour. Add rhubarb; cook, stirring constantly, until thickened, then pour the filling into the hot crust.

5. 5

   Beat egg whites in a large glass or metal bowl until foamy; gradually beat in the remaining ¼ cup sugar until stiff peaks form. Spread the meringue over the rhubarb filling to cover it completely.

6. 6

   Bake in the preheated oven until the top is golden brown, 10 to 15 minutes.

• Calories 222.24 kcal Moderate
• Protein 7.32 g Moderate
• Carbs 20.9 g Moderate
• Total Fat 11.02 g Moderate
• Saturated Fat 2.83 g Moderate
• Trans Fat 1.46 g High
• Cholesterol 88.05 mg High
• Sodium 65.33 mg Low Source
• Fiber 2.71 g Low Source
• Sugar 4.06 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 218.55 mg Moderate
• Iron 1.59 mg Low Source
• Potassium 179.19 mg Low Source
• Vitamin A 173.22 mcg_rae Moderate
• Vitamin C 0.09 mg Low Source
• Vitamin D 0.79 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten