Fresh Rhubarb Torte

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"I got this recipe several years ago from a cousin. It's wonderful served warm with ice cream."
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1 h 25 m servings 332 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
  2. Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
  3. Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
  4. Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
  5. Bake in the oven until set, 40 to 45 minutes. Serve warm.



Rich and tasty~ very easy prep and baking.

It sounds DELICOUS!!!!!!!

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