Strawberry Rhubarb Torte(no real strawberries harmed in the making of this dessert!)
this recipe is a winner.
I’ve made it many times with few changes to the original(I use olive oil in place of butter/shortening, and soy sour cream in place of eggs 1/4 cup per egg called for)
super easy, super fast…super yummy…as long as you use red jello flavor is not as important
I cut the rhubarb using a food processor(cutting blade on)I’ve also used a mandolin cutter in the past.
I half the topping as we think its too sweet to have the amount on it calls for.
I had to sample it….but then the kids got home:
This recipe can be made with fresh or frozen rhubarb if you’ve never had rhubarb give it a try.(don’t eat the leaves!)tart yet yummy