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Old-Fashioned Rhubarb Torte

 Old-Fashioned Rhubarb Torte
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!
8 ServingsPrep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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.