This rhubarb torte is a sweet, tangy dessert often served after a meal. Made with fresh rhubarb and a simple batter, it has a soft, tender texture with a bright flavor. A handwritten recipe passed along through friends and family.
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)