rhubarb torte ~

The weather is in the 50's ... yes I said the 50's ~ and that's ABOVE ZERO ... it's starting to really feel like spring is coming to the north woods.  Yippee!

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:
Top with about 3 cups of cut up fresh or frozen rhubarb.  Sprinkle on top of that a small package of any red jello ( I used sugar free strawberry) ... and another 1/2 cup of sugar ( I used Splenda again). 
Top this with a simple crumb mixture of flour, sugar, and butter.  I used whole wheat flour ( I like the nutty flavor of wheat), Splenda and I Can't Believe It's Not Butter ... just keeping it healthier for us.
BAKE at 350 degrees for 40 minutes:

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.


  1. I'm keeping this post bookmarked. The rhubarb torte looks good and sounds easy to make. Thank you for sharing your recipe!

  2. I see the weather has sofened your edge. Now you are putting something on here that sounds good, and isn't chocolate! Although I have eaten Rhubarb only two or three times, i sorta like the taste.

    The weather sounds great, seems like it put you in to a back-breaking exercise. Don't your yourself up, so you can't enjoy the Spring when it really gets here. hahahahaha

  3. woo hoo! congrats on the spring temps!!! i grew up with rhubarb too and love it! our local po-dunk grocery store offers strawberry-rhubarb pies so i do get my fix every now and again. nothing like homemade, but it'll do the trick.

  4. That looks delicious. I have never eaten any. Helen

  5. Sounds like we were both in the baking/cooking mood today, for supper I made meatballs and ravioli mixed with spaghetti sauce and cream cheese. Then I threw some meatballs together with some roasted bell pepper, onion and pineapple topped off with some chili sauce and grape jelly and put it in the slow cooker to take to work tomorrow. Then I was still feeling inspired so I made a Snickers Apple salad for tomorrow also. I guess we needed the warm weather for a little inspiration!

  6. This would be a new taste for me so I think I will try it. I have everything but the rhubarb.

  7. Thanks for bringing reminding me to use up the last of my frozen rhubarb. Today we make Mom's Rhubarb always has been a favorite around here.
    And that SaraGirl...geez, I think she takes after her Mommy...your Sara has always been a great cook right from littegirl to young woman. The meatball slow cooker recipe sounds great and Man, I sure love that Snickers Apple I have to make a decision so early in the morning...thanks Sara
    BlessYourHearts you too Sara loveya baby

  8. That looks so good, and I KNOW it tastes wonderful ~ so ... guess what I'm going to make!! Thanks!
    'love & hugs from afar'

  9. mmmm...I've got to file this away...our rhubarb just started coming up! Yay Spring!

  10. My grandma used to make this all the time when i was a little girl, so glad i found this recipe!