Rhubarb Torte
1 cup all-purpose flour
8 tablespoons unsalted butter, softened
5 tablespoons confectioners’ sugar
2 large eggs, well beaten
¼ teaspoon salt
¾ teaspoon baking powder
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 cups diced (1-inch) rhubarb stalks
Center a rack in the oven and heat oven to 350 degrees.
Cream together flour, butter and confectioners’ sugar. Press into an 8-by-8-inch square pan. Bake 12 minutes.
In a large bowl mix the remaining ingredients together in order and spread over the partly baked crust. Return to oven and bake 30 minutes more. Serve warm or cold.
Serves six to eight.
Cornelia Levin of Washington, D.C., and Calais, Vt.
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