Old-Fashioned Rhubarb Torte
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Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 45 min. + cooling
Ingredients:
- 1 cup all-purpose flour, divided
- 5 tablespoons confectioners' sugar
- Pinch salt
- 1/2 cup butter
- 2 eggs
- 1-1/2 cups sugar
- 3/4 teaspoon baking powder
- 3 cups sliced fresh or frozen rhubarb
- Whipped cream
Directions:
In a mixing bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter as for pastry. Pat into a 6-in. x 10-in. baking pan. Bake crust at 375° for 10 minutes.
Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to the oven and bake for 35-40 minutes. Cool. Serve with a dollop of whipped cream. Yield: 8 servings.