Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour (or finely ground blanched almonds)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces (about 1 pound)
- 1/4 cup sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
- In a large bowl, using an electric mixer, cream together the softened butter and 1 cup of the granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt, ensuring there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Gently fold in the chopped fresh rhubarb into the batter until evenly distributed.
- Pour the batter evenly into the prepared springform pan. Sprinkle the remaining 1/2 cup of granulated sugar over the top, then scatter the sliced almonds for a beautiful crust.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and set.
- Let the torte cool in the pan on a wire rack for at least 20 minutes before carefully releasing the springform sides. This helps the torte set properly.
- Once completely cooled to room temperature, dust generously with powdered sugar just before serving for a beautiful finish.
Notes
For the best flavor and texture, use fresh, firm rhubarb. Avoid overmixing the batter, as this can lead to a tough torte. This torte pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream. Store leftover torte in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice (1/8 of torte)
- Calories: 380
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg