Delias Rhubarb Torte Recipes

OLD-FASHIONED RHUBARB TORTE

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

Old-Fashioned Rhubarb Torte image

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.

Ingredients

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

RHUBARB TORTE

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

Rhubarb Torte image

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

Ingredients

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

MOM'S RHUBARB CUSTARD TORTE

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

Mom's Rhubarb Custard Torte image

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

Ingredients

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