With summer finally here, one of the ingredients I cannot wait to bake with is rhubarb. You know summer has arrived when rhubarb is plentiful in the neighborhood gardens and farmers’ markets. I love the beautiful pink stalks and find it’s tartness refreshing.
My favorite rhubarb recipe is naturally one from my mother. It has a buttery shortbread crust with an almost custard-like filling. I like to add whatever fresh berries I happen to have on hand to squeeze in as much fresh summer fruit as possible!
To top the torte, I prefer homemade ginger-infused whipped cream (traditional whipped cream with the addition of ground ginger) or vanilla bean ice cream.
- 1 cup flour
- 1/2 cup butter
- 5 Tbsp powdered sugar
- 2 eggs
- 1 1/2 cup sugar
- 1/4 cup flour
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 4 cups chopped rhubarb (or combination or rhubarb and berries)
- 1/2 cup chopped walnuts (optional)
- Heat oven to 350
- For the crust, blend all ingredients as for pie crust (dough will be coarse and dry)
- Pat into 9X11 baking pan
- Bake for 12-15 minutes until lightly browned
- Meanwhile, prepare filling: beat eggs and mix in all other ingredients except fruit and nuts
- Fold in fruit and nuts
- Pour filling on top of baked crust and bake 30-35 minutes until lightly browned