Rhubarb Torte

Preheat oven to 375°F and lightly grease a 9-inch round cake pan or torte mold.

Combine flour and baking powder in a small bowl, whisking together to distribute the leavening agent evenly.

Beat egg whites in a separate bowl until soft peaks form, gradually incorporating the 2 tablespoons sugar until the mixture is light and foamy.

Cream shortening together in a mixing bowl, then gently fold in the beaten egg white mixture in two additions to maintain airiness.

Fold the flour mixture into the shortening and egg white combination using a spatula, stirring until just combined without overmixing.

Fold in the chopped walnuts gently until evenly distributed throughout the batter.

Transfer the batter to the prepared pan, spreading evenly with a spatula.

Bake at 375°F for 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Remove from oven and allow the torte to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.