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Old-Fashioned Rhubarb Torte Recipe
Old-Fashioned Rhubarb Torte Recipe photo by Taste of Home

Old-Fashioned Rhubarb Torte Recipe

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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!
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Old-Fashioned Rhubarb Torte in Country Extra May 1991, p49

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.

Reviews for Old-Fashioned Rhubarb Torte

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 29, 2014

"This is very close to my mom's recipe. It's my favorite thing to do with rhubarb."

MY REVIEW
Reviewed Apr. 17, 2012

"Great recipe. I would probably double the crust, only because I like a thicker crust."

MY REVIEW
Reviewed May. 12, 2010

"Delicious! I added 1/2 tsp. cinnamon to the egg mixture. Try it... the added flavor is wonderful. I also served it with ice cream."

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