Aunt Ruths Rhubarb Torte Recipes

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AUNT RUTH'S RHUBARB TORTE



Aunt Ruth's Rhubarb Torte image

My late Aunt Ruth was happiest in her kitchen. Her recipe for Rhubarb Torte is one I know you will enjoy. It is easy to prepare and oh so darn G-O-O-D!!!!

Provided by Nova Scotia Cook

Categories     Dessert

Time 50m

Yield 1 pie

Number Of Ingredients 9

1 cup sugar
3 tablespoons cornstarch
4 cups sliced rhubarb
1/2 cup water
2 -3 drops red food coloring
1 graham wafer crust
1/2 cup whipping cream (whipped)
1 1/2 cups white mini marshmallows
1 (3 1/2 ounce) package instant vanilla pudding

Steps:

  • Combine sugar& cornstarch.
  • Stir in rhubarb& water.
  • Cook& stir over medium heat until thickened.
  • Reduce heat, cook 2-3 minutes longer.
  • Add food coloring.
  • Spread on graham wafer crust and let cool.
  • Fold marshmallows into whipped cream and spoon over rhubarb mixture.
  • Prepare pudding according to package instructions and spread over all.
  • Sprinkle with graham wafer crumbs.
  • Chill (Best chilled overnight).

Nutrition Facts : Calories 3160.9, Fat 105.3, SaturatedFat 40.5, Cholesterol 163, Sodium 2882.9, Carbohydrate 553.7, Fiber 12.7, Sugar 429.6, Protein 18.2

RHUBARB TORTE



Rhubarb Torte image

Easy and delicious, with a shortbread crust, this has been a family favorite for years. I have occasionally substituted milk for the half & half with good results. Prep time does not include chilling time or rhubarb washing and cutting.

Provided by Okra4540

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup butter
1 cup flour
2 tablespoons sugar
6 egg yolks
2 cups sugar
1 cup half-and-half cream
4 tablespoons flour
1/2 teaspoon salt
6 cups rhubarb, cut up

Steps:

  • Preheat oven to 350 degrees.
  • Mix the first 3 ingredients and put in bottom of a 9x13 pan, patting it down lightly.
  • Bake for 15 minutes.
  • While crust is baking, beat well the next 5 ingredients. Add rhubarb and pour over baked crust.
  • Bake at 350 degrees about 50 minutes, or until custard is set.
  • Serve chilled.

GRANDMA'S RHUBARB TORTE



Grandma's Rhubarb Torte image

Make and share this Grandma's Rhubarb Torte recipe from Food.com.

Provided by tmhaendel

Categories     Tarts

Time 1h45m

Yield 1 9 X 13 inch baking dish, 15 serving(s)

Number Of Ingredients 9

3/4 cup butter
1 3/4 cups all-purpose flour, divided
1 tablespoon white sugar
6 eggs, separated
1 cup evaporated milk
2 3/4 cups white sugar
8 cups rhubarb, diced
6 egg whites
1 teaspoon vanilla extract

Steps:

  • To Make Crust:.
  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Lightly grease a 9x13 inch baking dish.
  • In medium bowl combine butter, 1-1/2 cups of the flour and 1 tablespoon white sugar. Blend together with an electric mixer.
  • Press mixture into bottom of baking dish and bake for 15 minutes, until set.
  • To Make Filling:.
  • In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.
  • Stir together and pour over cooled crust.
  • Bake for 1 hour, until set.
  • To Make Meringue:.
  • In large mixing bowl, beat 6 egg whites until foamy.
  • Beat in sugar and vanilla until stiff peaks form.
  • Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.

Nutrition Facts : Calories 352.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 103.7, Sodium 152.4, Carbohydrate 53.5, Fiber 1.6, Sugar 38.4, Protein 7.3

RHUBARB TORTE



Rhubarb Torte image

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

Provided by SAUCYB

Categories     Desserts     Cakes     Torte Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 cup all-purpose flour
½ cup margarine
2 tablespoons confectioners' sugar
1 ½ cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
⅓ cup milk
3 ½ cups chopped rhubarb
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
  • In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
  • Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 63.2 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 161.9 mg, Sugar 47 g

OLD-FASHIONED RHUBARB TORTE



Old-Fashioned Rhubarb Torte image

Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 cup all-purpose flour, divided
5 tablespoons confectioners' sugar
Pinch salt
1/2 cup cold butter
2 large eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream

Steps:

  • In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.

Nutrition Facts : Calories 349 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB TORTE



Rhubarb Torte image

Make and share this Rhubarb Torte recipe from Food.com.

Provided by Cullinaryjudge

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups graham wafer crumbs
1 1/2 tablespoons flour
1/4 cup sugar
1/2 cup melted butter
4 cups sliced rhubarb
1 1/4 cups sugar
1/4 cup cornstarch
1 cup whipping cream, whipped
1 1/2 cups miniature marshmallows
1 (3 1/2 ounce) package instant vanilla pudding

Steps:

  • Mix crust ingredients together.
  • Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
  • Cool.
  • For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
  • Cook until thick over medium heat, 3-5 minutes.
  • Cool.
  • Spread on crust.
  • For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
  • Finally prepare pudding mix according to package directions.
  • Pour pudding gently over whipped cream/marshmallow layer.
  • Refrigerate for 3-4 hours.

GRANDMA'S RHUBARB TORTE



Grandma's Rhubarb Torte image

I used to love going to Grandma's to eat her freshly baked rhubarb torte. Now that I have the recipe, I can make it any time!

Provided by pie223

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h45m

Yield 15

Number Of Ingredients 9

¾ cup butter
1 ¾ cups all-purpose flour, divided
1 tablespoon white sugar
6 eggs, separated
1 cup evaporated milk
2 cups white sugar
8 cups diced rhubarb
¾ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
  • Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
  • In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
  • Bake pie in oven until filling is set, about 1 hour.
  • For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
  • Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 53.5 g, Cholesterol 103.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 114.1 mg, Sugar 40.1 g

MOM'S RHUBARB CUSTARD TORTE



Mom's Rhubarb Custard Torte image

My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes.

Provided by Sherri Staton Volkert

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 7h45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
2 cups quick cooking oats
¾ cup packed brown sugar
¾ cup vegetable shortening
½ teaspoon salt
8 cups sliced fresh rhubarb
12 eggs
1 cup white sugar
½ cup all-purpose flour
1 pinch salt
½ teaspoon ground cinnamon, or to taste
2 tablespoons butter, cut into small chunks - or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
  • Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
  • Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g

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