in da kitchen | rhubarb torte recipe

Ahhh rhubarb. The pink celery-looking stuff that signifies the beginning of summer fruit for the picking. I used to eat rhubarb raw with sugar… yeah, like the Fun Dip candy, only with large stalks that I probably picked from a random patch in the backyard and rinsed off in a hose.

Ok, let’s be real, I still do that. Probably more than I should and of course the sugar to rhubarb ratio is approx. 40-1. But I also LOVE making stuff with it now!

My mom has this old cookbook she received from my grandmother. It’s one of those old church cookbooks where the ladies collected recipes that call for lard and canned milk and combined them into one of the best cookbooks of all time. The front and back covers are made from scraps of linoleum flooring and it’s held together with those little o-ring binder clips. The titles of the recipes are things like “Super Delicious Hotdish” and you can tell a lot of the recipes were never written down because many are just one, long paragraph script as if they’re demo-ing how to make the dish.

Rhubarb Torte Dessert RecipeRhubarb Dessert

Here is where I found the rhubarb torte recipe. I didn’t use quite as much sugar as the recipe called for and wanted the topping to be less fluffy than a meringue topping, so didn’t whip the egg whites as long. Other than that, the recipe is purely simple with sugar, rhubarb, eggs, milk, and a little flour. See below for the full recipe and how to:

You’ll Need:

1 c. flour
1/2 c. butter
1 tbsp. sugar

3 egg yolks (keep the whites)
2 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
1/2 c. evaporated milk
3 c. rhubarb

3 egg whites
2/3 c. sugar

The How To:
Oven: 350 degrees
Serves: 8-12
1. Mix and pat first 3 ingredients into a 7  x 11″ pan. Bake 10 min.
2. Mix next 4 ingredients well and add 1/2 c. evaporated milk. Blend. Add cut up rhubarb. Pour over baked base and bake until set (middle won’t jiggle)- approx. 30 min.
3. Beat 3 egg whites until peaks start to form. Add 2/3 c. sugar slowly. Blend well. Spread on torte. Bake until golden brown- approx. 12 min.

Recipe for Rhubarb Torte


in da kitchen | non alcoholic sangria

One of my favorite warm-weather activities is finding a hoppin’ patio and sipping on a happy hour beverage. As you may or may not be able to imagine, being 33 weeks pregnant makes this, well, impossible. I haven’t been craving alcohol, but more so missing the little things like not being able to get a craft beer with my hot wings or a glass of wine with Mr. A on a Friday night. Bordering #FirstWorldProblems, but hey, if someone told me they have a solution, I’d jump on that.

Rewind to our Gender Reveal Party. Along with a gift or two, we got a few bottles of wine that I stashed away until I could enjoy them and one of them was a bottle I’d never heard of before- something called FREwine. A few days ago as I was on a nesting cleaning spree, I noticed the words, “Alcohol Removed” on the bottle.

“Could it be?” I thought, “The O’Doules of wine?” YES. That my friends is exactly what it is.

I first called the kind soul whom gifted the bottle as the gesture deserved much, much more than the mailed thank you she received. And then as it was a particularly humid afternoon, whipped up a batch of non alcoholic sangria to enjoy outside on my patio, with my book, and a plate of pea pods, cheese, and crackers.

See below for my recipe!

Non Alcoholic Sangria Recipe

Non Alcoholic Sangria

What You’ll Need:

1 Bottle Fre Merlot (will still be in the wine aisle at your local liquor store)
1/2 c. Orange Juice
1/4 c. Lemon Juice
1 Orange
1 Lemon
1 Lime
1 Medium Apple
3-4 c. Soda Water

What To Do:

1. Thinly slice the orange, lemon, lime, and apple and leave the peels. Add to large pitcher.
2. Pour over fruit: Fre Merlot, orange juice, and lemon juice
3. Let sit for 2 hours
4. Add soda water to pitcher if serving large group or add desired amount to glass for a single serving