Old-Fashioned Rhubarb Torte Recipe

5 3 5
Old-Fashioned Rhubarb Torte Recipe
Old-Fashioned Rhubarb Torte Recipe photo by Taste of Home
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Old-Fashioned Rhubarb Torte Recipe

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5 3 5
Publisher Photo
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!
Recommended: 21 Easter Cake Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL 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.
Originally published as Old-Fashioned Rhubarb Torte in Country Extra May 1991, p49

Nutritional Facts

1 each: 349 calories, 13g fat (8g saturated fat), 84mg cholesterol, 190mg sodium, 56g carbohydrate (42g sugars, 1g fiber), 4g protein.

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

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marlaje User ID: 2126886 16561
Reviewed Jun. 29, 2014

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

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peachesnbeal User ID: 6363755 14753
Reviewed Apr. 17, 2012

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

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bosmom50 User ID: 1435961 16100
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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