Difference between revisions of "Rhubarb Torte"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 18: | Line 18: | ||
* 1 teaspoon [[vanilla]] | * 1 teaspoon [[vanilla]] | ||
| − | == | + | == Procedures == |
# Combine first six ingredients with a fork until crumbly. | # Combine first six ingredients with a fork until crumbly. | ||
# Press into a greased 9x13" baking pan. Combine filling ingredients. | # Press into a greased 9x13" baking pan. Combine filling ingredients. | ||
Latest revision as of 18:32, 26 June 2012
Ingredients
- 1¾ cups flour
- 1 teaspoon baking powder
- 2 egg whites
- ½ cup shortening
- 2 tablespoons sugar
- ½ cup walnuts chopped
Filling
Meringue
- 4 egg whites
- ½ cup sugar
- 1 teaspoon vanilla
Procedures
- Combine first six ingredients with a fork until crumbly.
- Press into a greased 9x13" baking pan. Combine filling ingredients.
- Mix well.
- Pour over crust.
- Bake at 350°F. for 50 – 60 minutes.
- In a mixing bowl, beat egg whites until stiff.
- Gradually add sugar and vanilla, beating well.
- Spread over hot filling.
- Return to the oven for 10 – 15 minutes, until lightly browned.
