Rhubarb-Torte

Ingredients

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup all-purpose flour
• 1/4 cup milk
• 2 cups diced rhubarb
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) springform pan.
2. In a medium bowl, cream together the butter and 1/2 cup of sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, sift together the baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add the flour to the creamed mixture alternately with the milk. Beat until smooth.
4. Spread the batter into the prepared pan. In a medium bowl, mix together the rhubarb, 1/2 cup of sugar, 1/4 cup of flour, cinnamon, and nutmeg. Spread the rhubarb mixture over the batter.
5. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the torte to cool in the pan for 10 minutes before releasing the sides of the springform pan.
6. In a medium bowl, beat the heavy cream until stiff peaks form. Spread over the cooled torte. Serve immediately.

Interesting Facts

• Rhubarb is a member of the buckwheat family and is native to Siberia.
• The leaves of the rhubarb plant are poisonous and should not be eaten.
• Rhubarb is a popular ingredient in pies, tarts, and jams.