Old-Fashioned Rhubarb Torte Recipe

Old-Fashioned Rhubarb Torte Recipe photo by Taste of Home

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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!

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Old-Fashioned Rhubarb Torte Recipe

Prep: 10 min. Bake: 45 min. + cooling

Yield: 8 Servings

10 45 55

Ingredients

1 cup all-purpose flour, divided
5 tablespoons confectioners' sugar
Pinch salt
1/2 cup cold 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 small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11-in. x 7-in. baking dish. Bake at 375° for 10 minutes.
Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 349 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 190 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Old-Fashioned Rhubarb Torte in Country Extra May 1991, p49