Home Grown Rhubarb Tort

Happy Fourth of July to all my kind readers! Today I want to give you my mother’s Rhubarb Torte recipe for you to make for the Fourth of July. This is the time of year when rhubarb is ready for the picking and eating. My kids love to eat rhubarb straight from the garden by dunking it into sugar for a sweet-tart treat. This recipe takes about an hour to make because you have to cut up and skin the rhubarb.

Rhubarb Torte

Crust

1 Cup all-purpose flour                                                5 Tablespoons sugar

½ cup butter

Filling

2 eggs beaten                                                                1 ½ cups sugar

½ cup flour                                                                     ¾ teaspoon baking powder

½ teaspoon salt                                                             2 cups chopped and skinned rhubarb

1.       First, you need to chop and skin your rhubarb. Chop up into bite-size pieces.

2.    

   Now you need to make the crust. Melt your butter in the microwave and add your flour and sugar. Mix together with a spoon. Spray your pan with nonstick spray.

3.      

Flatten out your dough into a greased cake tin with your hands or a spatula.

4.      

Bake your crust at 350 degrees for 15 minutes. The crust should be a golden brown.

5.      

While your crust is baking mix together you filling mix.

6.       Beat your eggs with the sugar, then add your flour, baking soda, and salt and mix well.

7.       Lastly, add your chopped and skinned rhubarb to the mixture, mix well.

8.      

Pour over your baked crust and spread evenly.

9.     

  Bake 350 degrees for another 30 minutes.

10.   Enjoy with a topping of cool whip, ice cream or just by itself

I hope you all have a Happy Fourth of July, and I hope you like my nice sweet and tart dessert to go with your fry out. I hope you find a nice patch of rhubarb to pick, from Suzie Homemaker.