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Old-Fashioned Rhubarb Torte

SUBMITTED BY: Katherine Kambach

"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!"
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

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 rhubarb, fresh or frozen
  • Whipped cream

DIRECTIONS

  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 degrees F 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.
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