Prepare to be transported to a world of nostalgic flavors with this classic Old Fashioned Rhubarb Torte that promises to tantalize your taste buds and warm your soul! Imagine a perfectly balanced dessert where tart, vibrant rhubarb meets a tender, buttery cake base, creating a symphony of textures and flavors that will make your family and friends beg for seconds. Whether you're a seasoned baker or a curious home cook, this recipe is about to become your new favorite springtime treat that combines simplicity with extraordinary deliciousness.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan or springform pan with butter or cooking spray.
- Wash and trim the rhubarb stalks, then chop into 1/2-inch pieces. Measure out 2 cups of chopped rhubarb and set aside.
- In a large mixing bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy, using an electric mixer or whisk.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Arrange the chopped rhubarb evenly over the top of the batter.
- Sprinkle the remaining 1/2 cup of sugar over the rhubarb pieces.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: dust with powdered sugar or serve with whipped cream.
Tips
- Choose Fresh Rhubarb: Select firm, bright-colored rhubarb stalks for the best flavor and texture. Avoid limp or discolored stalks.
- Don't Overmix the Batter: Gently fold the dry ingredients into the wet mixture to ensure a light, tender cake. Overmixing can lead to a tough, dense torte.
- Check for Doneness: Use the toothpick test to ensure your torte is perfectly baked. It should come out clean with just a few moist crumbs.
- Customize Your Torte: Consider adding a sprinkle of cinnamon or lemon zest to the batter for an extra flavor dimension.
- Serving Suggestions: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
- Storage Tip: Store the torte covered at room temperature for up to 2 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 90mg
