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Cook'n with Betty Crocker 
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Rhubarb Meringue Torte |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Rhubarb Meringue Torte recipe on the web!!_ cup Original Bisquick® ___ cup margarine or butter, softened _ tablespoon sugar _ eggs, separated _ cup sugar _ tablespoons Original Bisquick® ___ cup half and half _ 1/2 cups cut-up rhubarb ___ cup sugar 2 teaspoons vanilla extract ___ cup chopped walnuts 1. Heat oven to 350°. Stir 1 cup Bisquick, the margarine and 1 tablespoon sugar until dough forms. Press dough evenly in bottom of ungreased springform pan, 9 x 3 inches, using fingers dusted with Bisquick. Bake 10 to 15 minutes or until light golden brown. 2. Mix egg yolks, 1 cup sugar, 2 tablespoons Bisquick and the half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake about 45 minutes or until edge is golden brown. 3. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread over rhubarb mixture; sprinkle with walnuts. Bake about 15 minutes or until light brown. Cool 10 minutes. Run knife around edge of torte to loosen; remove side of pan. Serve torte warm or cool. Store covered in refrigerator. HIGH ALTITUDE (3500 to 6500 feet): Bake crust 18 to 20 minutes in step 1. Use 1/4 cup Bisquick instead of 2 tablespoons. Bake torte about 18 minutes in step 3. NUTRITION FACTS: 1 Serving:; Calories 250 (Calories from Fat 110); Fat 12g (Saturated 5g); Cholesterol 70mg; Sodium 210mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 4g % DAILY VALUE:; Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 Fruit; 2 Fat BETTY'S TIP: When choosing fresh rhubarb, pick the cream of the crop. Stalks will range in color from rosy pink to bright red. Select thin, firm, crisp stalks, and avoid thick or wilted ones. Store rhubarb in the refrigerator, loosely wrapped in plastic wrap, for up to a week. Or slice and freeze it up to six months. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Neapolitan Shortcake Parfaits Strawberry Shortcakes SHORTCAKES QUICK TIPS Banana Split Shortcakes Quick Fruit Cobbler Peach-Toffee Crisp Velvet Crumb Cake CRUMB CAKE QUICK TIPS Pineapple Upside-Down Cake Caramel-Apple Cake Cream Cheese Pound Cake Rhubarb Meringue Torte Black Bottom Cherry Dessert Raspberry Truffle Tart Easy Blueberry Tart Kiwi-Berry Tarts Pear-Raisin Pie Fluffy Key Lime Pie Frozen Tiramisu Squares Strawberry Crumble Bars Caramel Turtle Bars Chocolate Chip Cookies Orange-Pecan Biscotti |
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