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Old-Fashioned Rhubarb Torte

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!"

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.
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.