| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
Flour |
| 4 |
tb |
Sugar |
| 5 |
c |
Rhubarb; cut fine, (up to 7) |
| 1/4 |
ts |
Salt |
| 6 |
|
Egg yolks |
| 1 |
c |
Cream or 1/2 and 1/2 |
| 2 |
c |
Sugar |
| 7 |
tb |
Flour |
| 6 |
|
Egg whites |
| 3/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cream of tarter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
A
B
MERINQUE
Mix "A" until crumbly and pat into a 13x9 inch pan. Bake at 350 degrees for
10 mins. Mix together "B" Pour over the crust and bake at 350 degrees for
45 mins until custard is set.
For Merinque: Beat the 6 egg whites stiff. Add remaining ingredients. Beat
stiff spread over the torte and bake at 350 degrees for 15 mins or until
lightly brown.
Don't know if this is the one you had but it is good and it does have
several layers.
Posted to TNT Recipes Digest, Vol 01, Nr 923 by "gizie"
<gizie@northernnet.com> on Jan 9, 1998
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