This dish for fried cabbage and sausage works nicely for many different occasions. You can modify or improve this kind of a recipe to make it your own. If the taste of cabbage doesn’t appeal to you, know that the onion, bacon fat, and kielbasa help to mask it a little. You may also add other ingredients or spices to mask the taste of cabbage.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch square pan |
Ingredients
- 1 cup all-purpose flour
- ½ cup margarine
- 2 tablespoons confectioners’ sugar
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- 3 egg yolks
- ⅓ cup milk
- 3 ½ cups chopped rhubarb
- 3 egg whites
- ¼ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine 1 cup flour, margarine and confectioners’ sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
- In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
- Bake in the preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 162 mg |
| Sugars | 47 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Just like grandmas! The only thing changed is doubling the recipe because we love it so much.
Fantastic!!! I doubled the recipe, so I could give one to a friend. I baked one in a 9” square pan and the other in a 9” glass pie plate. They both turned out perfect. I didn’t change a thing in the recipe. I think less sugar could be used without compromising flavor. I used a piping bag and star tip to pipe on the meringue, it made it look a little more special.
Excellent! I added an extra cup of rhubarb, but otherwise followed the recipe exactly. Just like Grandma used to make!
This is really a great recipe for rhubarb, nice sweet and a great torte crust under. I will make this again. Thanks!
Yum. Just needs more merengue.
Excellent. Will definitely use the filling recipe again with a couple variations. I used a pie crust instead of the base.
I look forward to rhubarb season every year because of this recipe. I have made it numerous times and every time, I get rave reviews. I have served it to many people who claim they don’t like rhubarb, but this changes their minds! I make it as written with just a few minor tweaks….I sometimes use half white flour and half whole wheat. It gives kind of a nutty texture to the crust but still tastes amazing. In trying to cut back on sugar, I use 1 c instead of 1 1/2 (if I make it in a 9 x 13 pan, I use 2 cups instead of 3). I also add about 1/4 teaspoon cinnamon to the meringue topping. I have made it as written and it is amazing. These tweaks don’t make it any more or less amazing. It is just plain AMAZING! Oh, and I have also used different fruit (peaches and raspberries together, strawberries, mixed berries) and it is always fabulous!
I’m pretty sure I followed the directions exactly and I have no idea what I did wrong, because there is no way other people would have rated this so high if it turned out the same as mine. The whole thing smelled and tasted like egg. The topping did not turn out right at all. Could have been my own fault somehow since I’ve never made that kind of topping before. But like I said, I followed the directions pretty closely. The only good part about it was the crust.
excellent desert 5 rating.
Really good!! I’ve never had rhubarb before and this was tasty! It works almost like raw cherries. I added cinnamon to the margarine mixture (used butter instead), cut the sugar by 1/2 cup, and added vanilla. Great with vanilla icecream!! This recipe could work with cherries or other tart fruit. Yummy!
This recipe takes me WAAAAY back to my childhood when my mother would make this desert on Sunday’s. Talk about a down home midwestern COMFORT FOOD!! I doubled the original as my mother always made hers in a 9×13 pan, but otherwise nothing and I mean NOTHING needs to change!! 5 stars hands down – THANK YOU FOR SHARING THIS RECIPE!!
Excellent!. I don’t like to cook, so anytime I find something easy that I get compliments on…you know it has to be a good recipe!
delicious! i love the tartness of fruit, and rhubarb takes it to another level. I added a bit of cinnamon to the meringue, otherwise i followed the recipe to a T. will definitely be making again.
This was so very easy to make and we just loved it. My husband isn’t too crazy about rhubarb but asked for seconds and said how much he liked it.
This was so very, very good. I didn’t use enough flour, so the filling was too runny. I also thought it was too sweet, so I will cut back on the sugar next time. I think that since the crust was very sweet that the filling could be a little more tart. I can’t wait to make it again.
This was very good but too sweet for our taste. I will cut the sugar in the filling to one cup but I will definitely make it again. Thanks!
Sensational rhubarb recipe. I agree with one poster who did not think of it as a torte…but it is awesome nonetheless. I doubled the recipe and made it in a 9 x 13 dish and dusted the top with cinnamon. This is by far the best rhubarb recipe I have ever made!
My family loves this Rhubarb Torte! I followed the recipe exactly, and it turned out delicious! I usually don’t like rhubarb, but this was simply wonderful. I have the second torte in the oven right now as I type. It’s an easy recipe, one that my daughters helped me make. The only complaint is that it disappears way too fast. We will definitely make this again. Thanks Saucyb for this recipe!
This is an absolutely perfect torte! I wouldn’t change a thing – Thank you!
This was wonderful- I made it when we had a few couples over and it was a bit hit! I thought it would take a little longer to get all 3 steps done, but it went fairly smoothly. Will definitely be a favorite!
Made this with a regular pie crust and pie pan. It has too much sugar in the filling because it comes out runny.