Rhubarb Torte

Recipe from The St. Paul Farmers Market Cookbook | Alice Pieper

Crust:
1 cup all-purpose flour
1/2 cup butter
5 tbsp. powdered sugar

Filling:
3 eggs, beaten
1 1/2 cups sugar
1/4 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
3 cups rhubarb, sliced thinly

Topping:
3/4 cup walnuts, chopped
Powdered sugar, for dusting

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Mix flour and powdered sugar in a mixing bowl. Cut in butter until mixture resembles coarse crumbs. Pat into a baking dish. Bake for 15 minutes. Mix flour, sugar, baking powder, and salt in a mixing bowl. Add eggs, mixing well. Add rhubarb and stir to coat. Pour over baked crust. Top with walnuts. Bake for 30-40 additional minutes. When cool, dust with powdered sugar. Makes 24 squares.