Fresh Rhubarb Torte

Ingredients and Weight (for 8 people):

• 1 lb fresh rhubarb, chopped
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp salt
• 1 cup heavy cream
• 1/2 cup milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 1/4 tsp vanilla extract
• Pie crust, for an 8-inch pan

Preparation Time:

60 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

3/5 (Moderate)

Preparation Method Steps:

1. In a large bowl, combine the rhubarb, 1/2 cup sugar, flour, cinnamon, ginger, and salt. Toss to coat.
2. In a separate bowl, whisk together the heavy cream, milk, eggs, 1/2 cup sugar, lemon zest, and vanilla extract.
3. Arrange the rhubarb mixture evenly in the prepared pie crust.
4. Pour the cream mixture over the rhubarb.
5. Bake at 375°F (190°C) for 60-75 minutes, or until the crust is golden brown and the custard is set.
6. Let cool for at least 30 minutes before serving.

Nutritional Information:

Per serving (1/8 of the torte):

• Calories: 300
• Fat: 20g
• Carbohydrates: 30g
• Protein: 5g

Dish Characteristics:

• Buttery, flaky crust
• Tart-sweet rhubarb filling
• Creamy, rich custard
• Classic American dessert with a unique twist

User Comments:

• "This torte is absolutely delicious! The rhubarb filling is tangy and flavorful, and the custard is perfectly creamy. The crust is also incredibly flaky and buttery."
• "I love that this recipe uses fresh rhubarb, which gives it a really bright and vibrant flavor. It's the perfect dessert for spring or summer."
• "The combination of rhubarb and custard is a classic for a reason. This torte is a delicious and elegant way to enjoy this timeless flavor pairing."

Special Precautions and Tips:

• If fresh rhubarb is not available, you can substitute frozen rhubarb. Thaw the rhubarb and drain any excess liquid before using.
• To make a gluten-free torte, use a gluten-free pie crust.
• Let the torte cool slightly before cutting into it to prevent the crust from cracking.