STRAWBERRY RHUBARB TORTE RECIPES

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STRAWBERRY RHUBARB TORTE RECIPE: HOW TO MAKE IT



Strawberry Rhubarb Torte Recipe: How to Make It image

This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. —Kathleen Kowski, Trinity, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 10

2 cups sliced fresh or frozen rhubarb
1/3 cup water
2 tablespoons plus 4-1/2 teaspoons sugar, divided
3 tablespoons plus 1 teaspoon strawberry gelatin
2/3 cup heavy whipping cream
1/4 teaspoon vanilla extract
14 ladyfingers, split
1 teaspoon cornstarch
1 teaspoon cold water
1/2 cup sliced fresh strawberries

Steps:

  • In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.

Nutrition Facts : Calories 334 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 44g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

RHUBARB STRAWBERRY TORTE RECIPE - FOOD.COM



Rhubarb Strawberry Torte Recipe - Food.com image

This is a beautiful spring and summer dish. It is so lovely you might not want to eat it, but it tastes even better than it looks. Plan ahead because it must sit overnight, but it is worth the work.

Total Time 24 hours 8 minutes

Prep Time 24 hours

Cook Time 8 minutes

Yield 1 cake

Number Of Ingredients 12

6 cups chopped fresh rhubarb or 6 cups frozen rhubarb, thawed
1 cup water
3/4 cup sugar, divided
2 (3 ounce) packages strawberry gelatin
1 teaspoon vanilla extract
4 1/2 teaspoons cornstarch
1 tablespoon cold water
4 drops red food coloring
2 cups heavy whipping cream, whipped
24 ladyfingers, split
fresh strawberries
additional whipped cream, for topping

Steps:

  • In a large saucepan, bring rhubarb, water and 1/2 cup of sugar to a boil; reduce heat and simmer uncovered for 6 to 8 minutes, or until rhubarb is tender. Cool slightly.
  • Set aside 1 cup of rhubarb liquid for glaze place rhubarb and remaining liquid in blender and process until pureed. Return to saucepan, bring to a boil. Stir in the gelatin until dissolved; stir in vanilla. Cover and chill for 1 hour or until slightly thickened.
  • Meanwhile for glaze: combine reserved rhubarb liquid and remaining sugar in a small saucepan; bring to a boil.
  • In small bowl, combine cornstarch and cold water until smooth. Whisk into boiling mixture. Cook and stir until thickened. Remove from heat. Cover and refrigerate overnight.
  • Gradually fold the whipped cream mixture into rhubarb mixture and arrange 17 split ladyfingers in bottom and 26 around the edges of ungreased 9-inch spring form pan. Spread 1/2 the rhubarb mixture into the pan. Arrange remaining ladyfingers over rhubarb mixture. Carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top. Remove sides of pan. Garnish with strawberries and whipped cream.

Nutrition Facts : Calories 4045.5, FatContent 201.6, SaturatedFatContent 119.2, CholesterolContent 1615.7, SodiumContent 1396.8, CarbohydrateContent 519.4, FiberContent 15.9, SugarContent 372.2, ProteinContent 57.6

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STRAWBERRY RHUBARB TORTE RECIPE: HOW TO MAKE IT
This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. —Kathleen Kowski, Trinity, North Carolina
From stage.tasteofhome.com
Total Time 40 minutes
Category Desserts
Calories 334 calories per serving
  • In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.
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