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Rhubarb Torte and a perennial friendship

Rhubarb grows like a genuine friendship, perennially, wildly and occasionally untended.

I made this discovery this weekend when I popped in to see my friend Jeannie, the obedient girl assigned to welcome me to the St. Therese second grade classroom more than 40 years ago.

Though chunks of time sometimes pass between our visits, we still enjoy the same strong friendship that blossomed under the strict, habited gaze of our Catholic school teachers all those years ago.

I asked Jeannie if I could have a few stalks of rhubarb from her backyard bush and she harvested the whole bush for me.

I had no particular plans for the rhubarb; I’d never actually cooked the stuff before. Inspired by a recipe emailed to me by my new co-worker Dale, I just wanted to give rhubarb a whirl.

I pulled the pan of Dale’s Grandma’s Rhubarb Torte out of the oven Sunday evening and invited Jeannie over for a taste. The result was a perfectly delicious evening of warm dessert and heart-to-heart conversation.

Treat yourself to some rhubarb torte this week, and then call an old friend to share it. You’ll be very glad you did.

Dale’s Grandma’s Rhubarb Torte

Ingredients

1.Crust

2 cups of Flour

¾ cup of powdered sugar

pinch of salt

2 sticks of softened butter

2.Topping

4 eggs

2 cups of sugar

½ teaspoon salt

¾ cup flour

1 teaspoon vanilla

6 cups chopped fresh rhubarb

Preheat oven to 350. Grease or spray an 11 x 15 pan.

Mix crust ingredients and press into the bottom of the pan. Bake for 15 minutes and remove from the oven.

Meanwhile, stir topping ingredients together.

Pour topping onto the crust and bake for another 45 minutes.

Saw this on Jeannie refrigerator when I stopped in for the rhubarb. That's me on the left stylin' a first communion dress with my friend Jeannie. Catholic girls have knobby knees

Saw this on Jeannie’s refrigerator when I stopped in for the rhubarb. That’s me on the left stylin’ a first communion dress with my friend Jeannie. Catholic girls have knobby knees.

Here is Jeannie harvesting her whole crop of rhubarb for me.

Here is Jeannie harvesting her whole crop of rhubarb for me.

Chop up the clean rhubarb stalks. I chopped these a second time after I decided they were too big for the torte.

Chop up the clean rhubarb stalks. I chopped these a second time after I decided they were too big for the torte.

Mix the crust ingredients until they're nice and crumbly.

Mix the crust ingredients until they’re nice and crumbly.

Pat the crust into the bottom of the pan.

Pat the crust into the bottom of the pan.

Let's face it, the crust is full of butter, the filling is full of sugar, but the rhubarb adds a nice pretense of health. I think you can enjoy these tasty treats in good conscience.

Let’s face it, the crust is full of butter, the filling is full of sugar, but the rhubarb adds a nice pretense of health. I think you can enjoy these tasty treats in good conscience.

Fold the rhubarb into the filling mixture...

Fold the rhubarb into the filling mixture…

Here's the final product. They're not a particularly photogenic bunch, but these rhubarb bars really are delicious. Serve them up with a hot cup of tea and a couple of good friends.

Here’s the final product. They’re not a particularly photogenic bunch, but these rhubarb bars really are delicious. Share them with a friend and celebrate all the good things in life.

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Posted on June 3, 2013, in Recipes, The people in our neighborhood and tagged , , , , , , . Bookmark the permalink. 1 Comment.

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