This recipe is from a dear friend, who loved to have us over for this summer treat. Although made with rhubarb is our favorite, sour cherries are also very good in this recipe, just in case your rhubarb supply for this summer is already gone! My husband, Dan, took another fantastic photo for me of this delicious dessert.
Ruth’s Rhubarb (or Sour Cherry) Torte
Mix the following with a pastry blender or fork:
1 cup flour
5 T. powdered sugar
1/2 cup butter
Spread into a shallow 8 X 10 cake pan, bake for 15 minutes at 350°.
Meanwhile, mix the topping:
1 1/2 cup granulated sugar (I only use ONE cup as we don’t like it as sweet)
1/4 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
3 cups chopped rhubarb (or 1 cup drained SOUR cherries)
Bake 35-40 minutes at 350° until browning on top.
Cool 30 minutes before serving, but you can cut it after about five minutes into 12 nicely sized dessert pieces.
Serve SWIMMING IN CREAM (as our friend always served it) or with whipped cream or ice cream.
It will keep at room temp for several days, but do NOT cover it with saran or anything because then the topping starts to “weep” — so just eat it all and you won’t have to worry about that! Not a hard task.
Double the recipe and it fits into two pans, a 9 X 13 pan AND an 8 X 8 pan, in case you are making for a bigger group.