Old-Fashioned Rhubarb Torte |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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! 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:
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.
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