I was raised with rhubarb growing in my Western New York yard and as an adult, I still have a special hankering for it. When back in Buffalo last month I brought some home then diced and froze it in anticipation of the perfect recipe. That perfect recipe arrived in my inbox Friday when my mom sent Grandma Huber’s rhubarb torte recipe.
Although I was having a great time driving the Chevrolet Tahoe Hybrid around Central Florida, my bank account needed a rest so I headed home after the Astronaut Training Experience and arrived around 12:30 a.m. Sunday. After being sucked into the Casey Anthony closing arguments, I ran out for a few supplies and baked the torte.
I enjoyed some yesterday on the Fourth of July. OMG! It was as delicious as I remembered and a great way to celebrate the holiday. It’s tart yet sweet in a slightly creamy texture.
Here’s Grandma Huber’s Rhubarb Torte Recipe, Enjoy!
Crust Ingredients
1 Cup Flour
1 Stick Margarine
5 Tbsp Confectioners’ Sugar
Filling Ingredients
4 Cups Diced Rhubarb
4 Eggs
2 Cups Sugar
1/3 Cup Flour
1/4 tsp Salt
1 tsp Vanilla
Preheat Oven to 350 degrees F
Crust
Mix ingredients and spread in bottom of a 9″ x 13″ pan.
Bake for 15 minutes.
Filling
Beat eggs, sugar, flour, salt and vanilla well.
Stir in rhubarb, mix well.
Pour filling onto crust and bake 40 to 45 minutes.
Cool and enjoy.
As you can see from the photo I used a pie dish which meant I didn’t use all the crust or filling. I have about two cups of rhubarb left and I’m thinking I’ll make something with mangoes since they’re in season here in Florida.
