Alice’s Rhubarb Torte keeps things wonderfully simple: one egg, a little flour and sugar, fresh rhubarb, and a handful of nuts. The handwritten recipe comes together with just a few folds of the spoon before heading into the oven—a small, unfussy dessert with rhubarb doing most of the talking.
1 egg beaten lite
Gradually add 2/3 cup sugar
Fold in:
1/2 cup flour (sifted)
1 tsp baking powder
Fold in
1 cup of rhubarb, diced
1/2 c nuts
Bake about 35 min. at 350° (less)