Sisters for Yah |
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DESSERT
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OLD-FASHIONED RHUBARB TORTE |
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by Sister Jan M. |
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1 cup flour, divided |  |
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| 5 Tablespoons confectioner's sugar | ||||||||||||
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| 1/2 cup butter | ||||||||||||
| 2 eggs | ||||||||||||
| 1 1/2 cups sugar | ||||||||||||
| 3/4 teaspoon baking powder | ||||||||||||
| 4 cups sliced fresh or frozen rhubarb | ||||||||||||
| Whipped Cream | ||||||||||||
In a mixing bowl, combine 3/4 cup flour and confectioners sugar. Cut in butter as for pastry. Pat into a 7" by 11" baking pan. Bake crust at 375 degrees for 10 minutes. Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to oven and bake for 35 minutes. Cool and serve with a dollop of whipped cream. About 8 servings. |
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