Sour Cream Rhubarb Dessert

by Market Manager

Whether you call it a cake, a pie or a torte, it’s tart and creamy and one of the first signs of spring in Wisconsin.



2/3 cups margarine
2 T cold water (+1T)
1 egg yolk (reserve the white for filling)
2 T confectioners sugar
1 ½ cups flour


2 eggs + 1 egg white
1 ½ cups sugar
2 T flour
1 cup sour cream ( reduced fat is okay but non-fat is not recommended)
4 cups of diced rhubarb (if using frozen, drain well!)


  1. Cream crust ingredients together and press into greased 9 x 13 pan.
  2. Mix filling ingredients together and pour over crust.
  3. Bake at 350° F for 45 minutes.
  4. Serve warm or cold with whipped cream or vanilla ice cream.