Rhubarb Torte
Base:
1c flour
½ c butter
5 tbls icing sugar
¼ tsp salt
Filling:
2 eggs, beaten
1 ½ c sugar
¼ c flour
¾ tsp baking soda
3 c or more diced rhubarb

Directions:
Preheat oven to 375C. Combine base ingredients and press into 9×13 tin, bake for 12 minutes until starting to turn golden brown. Meanwhile, prepare the filling. Beat eggs, add sugar, flour and baking soda. Fill baking tin with diced rhubarb (it will shrink once cooked) and pour filing mixture over.
Return to oven and cook for 30-45 minutes. Let cool and enjoy warm with some whipped cream!
Dietary notes… try substituting ground almonds for flour for a gluten free, lower carb (and delicious!) version, or maple syrup instead of white sugar