Sunday, May 10, 2009

Rhubarb Torte Recipe





This recipe was given to me by my friend Celeste many, many years ago. It came from a Wisconsin church cookbook and is to die for! Almost literally to die for, as it has a half pound of butter in it! We indulge once a year during rhubarb season and pretend it is a spring tonic in a cookie crust. The rhubarb measurement is vague- that is the way it was written. Just use however much you have on hand. It will be delicious!

RHUBARB TORTE
by Mary Geurts

CRUST
  • 2 CUPS OF FLOUR
  • 3/4 CUP OF SUGAR
  • 1/2 CUP OF BUTTER
Put these ingredients in a bowl and cut into a crumbly mixture with a pastry blender or two forks. Press into the bottom of a greased 13X9 pan.
Cut up however much rhubarb you have on hand into 1/2 inch pieces and distibute evenly on top of the crust.
Sprinkle one 3 ounce package of strawberry gelatin mix over the top.

TOPPING
  • 1 CUP OF SUGAR
  • 1/2 CUP OF FLOUR
  • 1/2 CUP OF BUTTER
Mix these three ingredients into a coarse crumble. Use your fingers- it's messy but easiest. Sprinkle evenly over the top.
Bake in a preheated 350 degree oven for 25- 35 minutes or until the rhubarb is tender and the top is golden brown.





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