The best rhubarb torte is made with fresh rhubarb, a mix of all-purpose flour and almond flour, and has less sugar than other similar recipes.

It’s always exciting in the spring to see the rhubarb poking out of the ground and even more exciting when it’s ready to harvest. After transplanting some rhubarb from a neighbor a few years ago, we are now finally getting a good amount of harvest so, of course, rhubarb torte had to be made!

How to harvest rhubarb

Your rhubarb is ready to harvest when the stalk is about 10-15 inches long.
Hold the rhubarb stalk near the base of the plant and pull. The stalk will pop right out of the ground. If it doesn’t come out with just pulling, give it a slight twist as you pull.
Rhubarb leaves are poisonous so cut the leaves and ends off and dispose in the compost.
Don’t strip the rhubarb bare! Leave a few stalks of rhubarb on the plant to encourage it to produce next year.

Once the rhubarb is harvested, wash it, chop it, and make something yummy with it! Rhubarb torte is one of our favorite desserts.

Ingredients for rhubarb torte

butter
sugar
all-purpose flour
almond flour
eggs
salt
cream
rhubarb
cream of tartar
vanilla

Begin by making the bottom crust layer. Melt the butter and add to it the sugar, all-purpose flour, and almond flour. Mix it up and pat into a greased 9×13″ pan. Bake at 350 degrees for 15 minutes.

While that bakes, combine the egg yolks (save the whites for meringue), sugar, salt, heavy whipping cream, flour, and chopped rhubarb. Spread this on top of the baked crust and return to the oven for 40 minutes.

For the meringue, beat the egg whites with cream of tartar until foamy. Gradually beat in sugar. Add vanilla and beat until stiff and glossy. Spread this on top of the warm torte bake for another 10-15 minutes.

And you’re done! You can enjoy this dessert warm or, my favorite, chilled. Mmm, so good!