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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!
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 1 cup all-purpose flour, divided
  • 5 tablespoons confectioners' sugar
  • Pinch salt
  • 1/2 cup cold butter
  • 2 large eggs
  • 1-1/2 cups sugar
  • 3/4 teaspoon baking powder
  • 3 cups sliced fresh or frozen rhubarb
  • Whipped cream


  • In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-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.
Nutrition Facts
1 each: 349 calories, 13g fat (8g saturated fat), 84mg cholesterol, 190mg sodium, 56g carbohydrate (42g sugars, 1g fiber), 4g protein.

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