Rhubarbtorte Recipes

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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

FRESH RHUBARB TORTE



Fresh Rhubarb Torte image

I got this recipe several years ago from a cousin. It's wonderful served warm with ice cream.

Provided by Valarie Swalve

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons white sugar
½ cup butter, melted
1 ¼ cups white sugar
2 ½ cups diced rhubarb
2 tablespoons all-purpose flour
⅓ cup milk
3 egg yolks, beaten

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
  • Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
  • Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
  • Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
  • Bake in the oven until set, 40 to 45 minutes. Serve warm.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 50.2 g, Cholesterol 108.1 mg, Fat 13.6 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 8.1 g, Sodium 90.8 mg, Sugar 35.3 g

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

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

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

This delicious slice was served at a school reunion several years ago. The recipe was shared and has become a family favorite. A must for rhubarb lovers!

Provided by Gerry

Categories     Dessert

Time 1h30m

Yield 16-24 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine
2 cups flour
1 tablespoon sugar
5 cups rhubarb (cut)
6 egg yolks (reserve whites for topping)
2 cups sugar
4 tablespoons flour
1/3 cup evaporated milk
1/2 teaspoon salt
1 orange (use only the grated zest of one orange)
6 egg whites
12 tablespoons sugar
1/4 teaspoon salt

Steps:

  • BOTTOM LAYER.
  • Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
  • bake for 10 minutes at 350 degrees.
  • MIDDLE LAYER.
  • In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
  • TOPPING.
  • Beat egg whites stiff,add salt, add sugar gradually beating between additions.
  • Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
  • NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.

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

RHUBARB CUSTARD TART



Rhubarb Custard Tart image

The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Serves 10 to 12

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons sugar
1 teaspoon kosher salt (we use Diamond Crystal)
10 tablespoons cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice-cold water
1 pound rhubarb, halved lengthwise into 3/4-inch stalks if thick
1 1/4 cups sugar
1/3 cup unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla paste or extract

Steps:

  • Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
  • Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
  • Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
  • Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
  • In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
  • Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

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  • Make crust: Cream softened butter in a medium mixing bowl. Add remaining crust ingredients and mix until well combined. Mixture may be a bit crumbly, but that's ok - it's a shortbread. Press it evenly into the prepared pan and bake for 20 minutes. Leave the oven on - you'll need it in a bit for the meringue.
  • Make Filling: Combine all ingredients in a medium saucepan and cook over low heat, stirring constantly, for 20-22 minutes, until sauce is thickened and rhubarb pieces are tender. Pour this over the prepared crust.
  • Make the Topping: Make sure your bowl and beaters are completely clean and dry before beginning, or the meringue won't turn out. Beat egg whites until they are starting to stiffen. Stop mixing, and add sugar and cream of tartar. Continue beating until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl and stiff peaks form and hold their shape. Spread this over the rhubarb filling, and bake for 25-30 minutes, until lightly browned.


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