Grandmas Rhubarb Torte Recipes

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.

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.

Steps:

• In a bowl combine rhubarb, sugar, water, and vanilla.
• Sprinkle jello over this
• Put mixture in the bottom of a 9x13 inch pan.
• Sprinkle cake Mix on top of fruit mixture.
• Scatter butter pieces over cake mix.
• Sprinkle with mixture of sugar, cinnamon, and nutmeg.
• Bake at 350 degrees for 45-60 minutes.

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.

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.

Steps:

• Combine first 6 ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread or pipe over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.

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.