Rhubarb Meringue Torte

(from thefrookie’s recipe box)

Source: Bisquick Cookbook (from RecipeThing user kintyre)

Cook time: 70 minutes
Serves 12 people

Ingredients

  • 1 cup Original Bisquick
  • 1/4 cup margarien or butter, softened
  • 1 T sugar
  • 3 eggs separated
  • 2 T Original Bisquick
  • 1/2 cup half and half
  • 2 1/2 cups cut-up Rhubarb
  • 1/3 cup Sugar
  • 2 t vanilla
  • 1/2 cup chopped walnuts

Directions

  1. at oven to 350.

  2. Stir 1 cup Bisquick, the butter, and 1 T sugar until dough forms.

  3. Press dough evenly in bottom of ungreased springform pan, 9 × 3 inches using fingers dusted with Bisquick.

  4. Bake 10 to 15 minutes or until light golden brown.

  5. Mix egg yolks, 1 cup sugar, 2 T Bisquick and the half and half in large bowl.

  6. Stir in Rhubarb.

  7. Pour over hot crust.

  8. Bake about 45 minutes or until edge is golden brown.

  9. Beat egg whites in medium bowl with electric mixer on high speed until foamy.

  10. Beat in 1/3 cup sugar, 1 T at a time continue beating until stiff and glossy.

  11. Do not underbeat.

  12. Beat in vanilla.

  13. Spread over rhubarb mixture; sprinkle with walnuts.

  14. Bake about 15 minutes or until light brown.

  15. Cool 10 minutes.

  16. Run knife around edge of torte to loosen; remove side of pan.

  17. Serve torte warm or cool.

  18. Store covered in refrigerator.

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