Ingredients and Weight:
- 200g fresh rhubarb, trimmed and cut into 1-inch pieces
- 300g all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- Confectioners' sugar for dusting
Preparation Time:
- Preparation Time: 2 hours (including baking time)
- Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and both types of sugar until light and fluffy.
- Add the eggs one by one, beating well after each addition.
- Stir in the vanilla and almond extracts.
- Sift together the flour and baking powder, then gradually add to the butter mixture.
- Fold in the cut rhubarb pieces.
- Pour the batter into a greased and floured 9-inch springform pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before removing from the pan and dusting with confectioners' sugar.
Nutritional Information: (per serving, assuming 8 servings total)
- Calories: Approx. 400kcal
- Fat: 20g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
A dessert with a moist cake base and a tangy-sweet rhubarb flavor. The confectioners' sugar adds a sweet and smooth finishing touch.
User Comments:
- "Rhubarb Torte was a delicious dessert! The combination of flavors was perfect."
- "The texture of the cake was moist and the rhubarb added a unique flavor."
- "This is a great dish for a special occasion. The presentation is beautiful too."
Special Precautions and Tips:
- Be sure to use fresh rhubarb for best results. If fresh rhubarb is not available, frozen rhubarb can be used as a substitute.
- Do not overbake the cake, as it may become dry. Check for doneness after 40 minutes of baking.
- This dessert is best served warm or at room temperature. Reheating briefly in the microwave or oven will help bring out the flavors.
