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Fresh Rhubarb Torte
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Butter crust baked, filled with creamy rhubarb, served warm with ice cream for an easy spring dessert.
Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 0.5 cup butter, melted
  • 1.25 cups white sugar
  • 2.5 cups diced rhubarb
  • 2 tablespoons all-purpose flour
  • 0.33333334326744 cup milk
  • 3 egg yolks, beaten
Instructions:
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) and grease a 9x9-inch baking dish with cooking spray.
  • Combine 1 cup of flour, 2 tablespoons of sugar, and melted butter until thoroughly mixed; press firmly into the prepared baking dish.
  • Bake the crust in the preheated oven for about 25 minutes until lightly golden. Allow it to cool slightly, then increase oven temperature to 350 degrees F (175 degrees C).
  • Combine 1 1/4 cups of sugar, rhubarb, 2 tablespoons flour, milk, and beaten egg yolks until well mixed; then, pour over the crust.
  • Bake in the oven for 40-45 minutes until perfectly cooked. Serve warm.

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