Rhubarb torte

This delicious rhubarb torte dessert is made with less sugar than normal and a combination of all-purpose flour and almond flour.

Delightful dessert featuring shortbread base covered with a cooked rhubarb custard and topped with a meringue.

"Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte." —Lois Heintz, Holmen, Wisconsin

This rhubarb torte starts with a simple butter crust patted into a baking dish followed by a creamy rhubarb filling for an easy spring dessert.

Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!

Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! Crust: 1 cup cold butter 2 cups flour 2 Tablespoons sugar Combine flour and sugar; cut in butter until crumbly. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes. Cool slightly. Custard: 6 egg yolk 1 cup whipping cream or half and half 2 cups sugar 4 Tablespoons flour 1/2 tsp salt 5-6 cups rhubarb, cut into small pieces Beat egg yolks, cream, sugar…

This tangy sweet rhubarb upside down cake is easy to make and perfect served warm with a scoop of ice cream.

This delicious slice was served at a school reunion several years ago. The recipe was shared and has become a family favorite. A must for rhubarb lovers!

Several years ago Peggy used rhubarb to prepare a delicious take on lemon squares. It’s still rhubarb season; the rhubarb plant in the garden continues to produce, so here’s our version…

This Strawberry Rhubarb Upside Down Cake brings a delightful twist to the classic upside-down cake, blending the tangy sharpness of rhubarb with the sweet, fragrant strawberries atop a moist, buttery cake.