I threw open the windows ... washed rugs, scrubbed the floors this morning, made a kettle of turkey veggie soup and made a rhubarb torte.
Growing up, rhubarb torte was always a spring dessert that Mom would make, made from freshly cut rhubarb. At my house it's an anytime of the year dessert because I also make it with frozen rhubarb ... which I just happened to have one more package of left in the freezer. I figured I better use it up before the fresh rhubarb starts poking it's way through the ground.
It's really a simple dessert to toss together.
First ... the bottom layer ~
2 eggs, 1 cup of flour (I used 3/4 cup bleached whole wheat), 1/3 cup of sugar ( I used 1/4 cup Splenda), 1 teaspoon of vanilla extract, 1/2 cup of milk, 1 teaspoon of baking powder and a dash of salt.
Spread this into a greased 9x13 cake pan:
Rhubarb Torte is really best served warm. I just love this dessert. It's easy to incorporate sugar substitutes, and whole wheat flour and the family is none the wiser when it comes to eating something a little bit healthier than the original version.
Rain is in our forecast for tonight and tomorrow and then it's suppose to sky rocket into the high 60's over the weekend. Maybe our snow will go away before May???
Until next time...
So it goes in my neck of the woods.