Delicious Minnesota Fresh Rhubarb Recipe | Maris Ehlers Photography

I'll start this post off by stating the obvious.  I am NOT a food photographer.  I very rarely take pictures of food, but for some reason it seemed interesting to me today.   

Rhubarb Torte is one of the most delicious desserts on the planet.  The only caveat is that you have to really like rhubarb (or not be afraid to try it).  This recipe is my husband's most favorite dessert, and one of the only desserts that he actually eats. 

Fresh Rhubarb Torte sitting on the counter to cool. 

The recipe?  One of the gifts given to me by my mother-in-law at my wedding shower (hint, hint).  It took me several years to get it right.  While I have the recipe perfected, the first one of the year always tastes the best.  

The "before" picture.  

I cheat and make my crust in the cuisinart.  Takes all of about 3 seconds. 

I used rhubarb fresh from our garden.  

Here A cracks an egg.  Turns out it was for photographic value only.  Let's just say I had to start over after she was done.  :) 

Now with the sugar, flour, half and half and egg yolks added to the rhubarb.  Next we'll make the custard. 

As everything melts and starts to blend together.

Checking in on the crust.

Here you can see the custard is pretty much done. 

The test?  When the custard doesn't run off the spoon, but sticks to it and comes off slowly, it's done. 

Here's a peek after pouring the custard over the crust and adding a layer of freshly ground cinnamon. 

The beginnings of the meringue.

Yes, 12 TBSP of sugar for the meringue. 

Here is the meringue after whipping.

I'm so excited.  A took this picture all by herself!  

Smoothing the meringue before it goes in the oven. 

Final few minutes.

My mouth is watering just looking at it.  

If you end up giving this recipe a try, let me know how it went. 

Grace's Rhubarb Torte:

CRUST: 

2 cups flour

1/4 cup sugar

1 cup butter

dash salt

Grease a 9 x 13 glass baking dish.  Cut pieces of butter into flour until you have a coarse meal texture.  

Press gently and evenly into greased baking dish.   Bake at 325 for 20-25 minutes (until slightly brown at edges). 

CUSTARD: 

6 cups rhubarb, chopped 

2 1/2 cups sugar

1/4 cup flour

2/3 cup half and half

6 egg yolks 

Cook over medium heat until thick.  Stir FREQUENTLY and do not allow to stick to bottom of pan. 

Pour over crust. 

Sprinkle cinnamon over custard. 

MERINGUE: 

6 egg whites 

12 TBSP sugar (3/4 cup)

1/2 tsp cream of tartar 

Beat egg whites until foamy.  Add cream of tartar.  As you mix, add sugar TBSP by TBSP until stiff peaks form. 

Pour over custard. 

Bake at 350 degrees for 15-20 minutes. 

The "after" picture. 

Shortly after I cut into the torte (and yes, ate a piece) we went for a bike ride.  The H man crashed and has all sorts of bumps and bruises.  We got home, and when I walked in, look what that little stinker had done right before we left?  It's a good thing I'm feeling bad for him - I didn't have the heart to get mad about the smiley face in the meringue!