Indulge in the classic and delicious flavors of Grandma's Rhubarb Torte. This timeless family recipe combines the tangy sweetness of fresh rhubarb with a buttery, crumbly crust. Perfect for dessert or a sweet treat with a cup of tea, this torte will transport you back to your childhood and leave you craving for more. The tartness of the rhubarb pairs perfectly with the rich flavors of the crust, creating a delightful balance of flavors that is simply irresistible. Prepare to be transported to a simpler time with every bite of this delightful dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 cups fresh rhubarb, diced
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, cold butter cubes, granulated sugar, and salt. Use your hands or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press half of the crumb mixture into the bottom of a greased 9x13-inch baking dish to form the crust.
- In a saucepan, combine the diced rhubarb, granulated sugar, water, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb is tender, about 10 minutes. Remove from heat and stir in the vanilla extract.
- Spread the rhubarb filling evenly over the crust in the baking dish. Sprinkle the remaining crumb mixture evenly over the filling.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Remove from the oven and let it cool completely.
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and continue to whip until stiff peaks form.
- Serve the cooled torte with a dollop of whipped cream on top. Enjoy!
