Rhubarb Torte Recipe Card Front
Front of the recipe card for Rhubarb Torte.
Rhubarb Torte Recipe Card Back
Back of the recipe card for Rhubarb Torte.
Vintage Recipe Box 96
There are lots of fun recipes to read in the box this recipe for Rhubarb Torte was with.
Click here to view all of Vintage Recipe Box 96 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Rhubarb Torte recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Rhubarb Torte Recipe
If you make this Rhubarb Torte recipe, please share your photos and comments below!
- 1 cup flour
- ½ cup oleo softened
- 2 tbsp sugar
- Pinch salt
- ½ tsp butter flavoring optional
- 2½ cup diced rhubarb
- 1 cup sugar
- ⅓ cup half & half
- 2 tbsp flour
- 3 egg yolks
- ½ tsp lemon juice
- 3 egg whites
- 6 tbsp sugar
- ¼ tsp cream of tartar
- For the crust combine the flour, oleo, sugar, and salt
- Press in 9" square pan.
- Bake in 325° oven for 20-25 min.
- For the filling combine the rhubarb, sugar, half and falf, flour, eggs, and lemon juice and cook over low heat until thick.
- Pour over baked crust.
- For the topping beat egg whites until stiff.
- Add sugar & cream of tartar.
- Beat until very stiff.
- Spread over filling.
- Bake in 325° oven for 10 to 15 min until meringue is lightly browned & set.
- Cool & cut in squares.