Tuesday, June 26, 2012

Rhubarb torte

Spring may have come and gone,
but if you're lucky,
you still have access to some lovely rhubarb!

This rhubarb torte recipe is from my mom...
it was a "must-have-dessert recipe" that was
served at my dad's company picnic many moons ago.
And it could not be any simpler to make!

For the crust:

1 c all-purpose flour
1/2 c softened butter
5 Tbsp powdered sugar

Blend together and press into a lightly greased 9x9" pan.
Bake at 350 for 12-15 min.

For the filling:

2 eggs, beaten
3/4 tsp baking powder
1 1/2 c granulated sugar
1 tsp vanilla
1/4 tsp salt
1/2 c chopped nuts (I used walnuts, but pecans would also be delish!)
1/4 c all-purpose flour
2 c fresh rhubarb, chopped

Mix the above together, pour on top of crust, and bake for 30-40 min at 350.
(Note:  The filling will somewhat resemble a pecan pie filling.)

This is scrumptious served plain with coffee for breakfast,
or topped with vanilla ice cream or whipped cream for dessert.
(We tried the new Greek Frozen Yogurt by Ciao Bella in "French Vanilla" - YUM!
Kind of tangy which complemented the sweet + tart flavor of the torte.)


~photos by b~

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