I'll be the first to admit that I wasn't always a fan of fruit desserts, including this rhubarb torte my grandma would always make. Now my mom makes it all the time and it wasn't until recently that I actually tried it. As a kid, I thought it looked weird, and it wasn't chocolate, so I wasn't interested. Then, somewhere between living in France and becoming an adult, I learned to appreciate the art of baking fruit and just how delicious the results can be.
As a newly converted rhubarb dessert enthusiast, trust me when I say that this particular torte is a game-changer.
Baking the rhubarb with a little (or a lot of) sugar creates these delicious jammy pockets of flavor balanced perfectly by the crumbly, buttery crust.
I made it for the second time this past weekend after picking up some fresh rhubarb at the market. With only 2.35€ in my pocket, I carefully picked out what I estimated to be half a kilo (I didn't have enough for a full kilo). The guy at the stand handed me my bag and announced "ça vous fait 3.50." Oops. The rhubarb guy, probably feeling bad for me, was nice enough to let me take the whole lot for my somewhat pathetic amount of change. That's one way to haggle!
The other ingredients are pretty simple - flour, sugar, butter, eggs, vanilla, salt, and baking powder.
Although not specified in the original recipe, I ended up using whole wheat flour and brown sugar which didn't seem to affect the taste - just the color came out slightly darker.
I like to melt the butter a bit before mixing it with the powdered sugar and flour for the crust. Pressing it into the pan is a bit tricky as you want to distribute it as evenly as possibly. Bake the crust at 350°F for 15 minutes.
While the crust is baking, I like to go ahead and mix the filling. Again, not the most photogenic recipe, but I promise this is the making of something delicious!
Pour the filling into a parchment-paper lined tart pan. I didn't use a lining the first time I made it and the crust stuck to the bottom of the pan! Pop it into the oven and bake for 45 minutes at 350°F.
While the torte is cooling, you can prepare the topping. Ever since I saw this video about making whipped cream in a jar, I've been obsessed. I mean how easy and cool is that! A super easy, no-cleanup way to make homemade whipped cream.
Oneta's Rhubarb Torte
For the crust...
1 cup flour
1/2 cup butter
5 tablespoons powdered sugar
For the filling...
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
2 cups rhubarb, chopped
For the topping...
Whipping cream or crème fraîche
Mix flour, butter and powdered sugar for crust. Press into tart pan. Bake at 350 degrees for 15 minutes. While crust is baking, prepare filling. Mix dry ingredients. Stir in eggs, vanilla and rhubarb. Pour into already-baked crust. Bake at 350 degrees for 45 minutes. Let cool before serving. Topping with whipped cream or ice cream is optional but highly recommended.
I love this recipe and was surprised by how easy it was to make. Not nearly as fussy as it looks and so incredibly good. I hope you try it and enjoy!