Recipe Rhubarb and meringue Torte

This rhubarb torte from Helen MacLean of Glen Valley has a buttery shortbread base and a light meringue topping.

INGRÉDIENTS

• 1 cup flour
• 1/2 cup margarine
• 1/4 tsp salt
• 3 tbsp white sugar
• 1/2 cup sweetened condensed milk
• 2 tbsp flour
• 1 1/4 cups white sugar
• 3 egg yolks
• 2 1/4 cups chopped rhubarb
• 3 egg whites
• 1/4 cup white sugar

PRÉPARATION

1. Mix the first four ingredients. Press the mixture into the bottom of a 20 cm square pan and bake for 25 minutes at 160°C (325°F).
2. In a saucepan, combine the condensed milk, flour, egg yolks, sugar, and rhubarb and cook, stirring constantly, until thickened. Pour over the shortcake base.
3. Beat the egg whites until stiff peaks form, adding ¼ cup of granulated sugar. Spread over the filling.
4. Return to the oven for 10 minutes at 190°C (375°F). Let cool and enjoy.