<< Back

Grandma Marchant's Rhubarb Torte

Mix 1 cup flour with1/3 c. powdered sugar and 1 stick  butter (1/2 cup) using a pastry blender. When crumbly, press into jelly roll pan and up sides a little to form a thin crust.  Bake at 350 for 10-15 minutes or until light brown.   Remove from oven and top with 3 1/2 cups of chopped rhubarb.  Mix 1/3 cup flour, a pinch of salt, 3/4 tsp. baking powder and 1 1/2 cups granulated sugar in medium bowl.  Add two beaten eggs and blend well.  Spoon sugar mixture over rhubarb , spreading to cover.  Bake at 350 for 25-30 minutes.

I use 1 egg and 2 egg whites for a crispier topping-don't tell Grandma!

 

CSA Snapshot

Mailing list sign-up