From reader Pat in East Tennessee came a recipe for Old Fashioned Rhubarb Torte.

I took a piece and a cup of coffee out to the front porch this morning. It was cool and drizzly, so I finished it inside.

I had some help.

Rhu-Bob. (say it :)! )

OLD FASHIONED RHUBARB TORTE from Pat in East TN.

1 cup all-purpose flour, divided
5 Tablespoons confectioners’ sugar
pinch of salt
1/2 cup butter
2 eggs
3/4 cup sugar (original recipe calls for 1 1/2 cups sugar. Pat suggested 1/2 that amount and I agree – PLENTY sweet with 3/4 cup)
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb

In a mixing bowl, combine 3/4 cup flour, confectioners’ sugar and salt. Cut in butter as for pastry. Pat into a 6×10 pan (I use a 9×9) and bake at 375 for 10 minutes. Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to oven and bake for 35 to 40 minutes. Cool. Add a dollop of whipped cream if desired.