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Recipe Mon May 31 2010
Putting Rhubarb to Use
I made my first trip to the Green City Market this past weekend and couldn't help notice that nearly every stand was selling rhubarb. I picked up a few stalks with the intention to convince any rhubarb skeptics that it is, in fact, delicious.
My mom and my grandma both grew rhubarb in their gardens and, as I kid, I hated it. Sometime in the early 90s, something changed and I began to appreciate the vegetable for its beautiful colors and eventually, I began to like its taste. The turning point for me was my grandma's recipe for Rhubarb Torte.
The next time you come across rhubarb at the farmer's market or in the grocery store, pick up a few stalks and give this recipe a try.
Rhubarb Torte
A recipe from my Grandma
Crust
1/2 cup shortening
1/4 cup sugar
1 1/4 cup flour
1 egg yolk
1 tablespoon milk
Filling
3 cups cut rhubarb (I sometimes substitute one cup of rhubarb for strawberries)
2 eggs + the left over egg white from the crust
1 cup sugar
1 cup heated milk
Dash of salt
Cream shortening, sugar and egg yolk. Mix well, stir in the flour and milk and blend well. Pat into an 8x8 pan, building the sides up evenly. Combine egg white with the two eggs and beat well. Stir in sugar, salt and heated milk. Mix well and pour over rhubarb, which has been laid in the crust-lined pan. Bake at 350 degrees for one hour and 10 minutes or until knife inserted in center comes out clean.
vincent / June 2, 2010 4:08 PM
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