Happy May 2-4 Weekend!

This long weekend is our unofficial start to the summer season, and this weekend's weather is not disappointing. For once in what seems like ages the weather is not only sunny, but very hot and dry, which is heaven for everyone who starts their warm weather travels opening up the cottage or with a traditional camping trip.

I have a rhubarb plant in my perennial gardens, a great gift from my sister Fran many years ago, and since Victoria Day weekend often co-incides with the first picking of rhubarb it has become a tradition to make Rhubarb Torte and take it to Jane's cottage for everyone to enjoy.

This heavenly concoction is known to make anyone who has had it weak-kneed. The buttery, melt-in-your-mouth shortbread crust covered in a rhubarb custard and topped with fluffy meringue is food for the gods. Maybe it just tastes so good because of the limited season that it is available in, who knows? Who cares?

When it comes out of the oven the meringue is always so high and golden - it drops a bit and then creates beautiful tiny beads of sugar, just adding to its appeal.







I particularly like it when there is still just a hint of the heat of the oven's warmth in it.











The plate says it all. Here comes summer!...M

p.s. If you'd like to try it, here's the recipe:

Crust:
1 c flour
2 tbsp sugar
1/8 tsp salt
1/2 c butter

Filling:
3 egg yolks, beaten
1 1/4 c sugar
3 tbsp flour
1/3 c cream
2 1/2 c chopped rhubarb

Meringue:
3 egg whites
6 tbsp sugar

Mix and press crust into 9" x 9" pan; bake 20 minutes @ 325F.

Mix together filling ingredients & pour over crust. Bake 40 minutes, or until set. Cover with meringue.

Whip egg whites until soft peaks form. Add sugar; mix til stiff; place on torte. Bake 15 minutes at 350F.

Double this recipe for a 9" x 13" pan. (I did this for the first time this weekend but I have to say the results are better if you just make a single batch in the 9" pan - it might have been my pan though.)