Best 5 Old Fashioned Rhubarb Torte Recipes
In the vast culinary landscape, few desserts evoke nostalgia and comfort quite like the old fashioned rhubarb torte. With its vibrant crimson filling peeking through a lattice crust, this classic treat is a testament to simpler times and the enduring appeal of home-baked goodness. Whether you're a seasoned baker or just starting your culinary journey, embarking on the creation of a rhubarb torte is an adventure worth savoring. From selecting the ripest rhubarb stalks to mastering the art of blind baking, each step in the process is a lesson in patience and precision. But rest assured, the effort is amply rewarded when you sink your teeth into a slice of this delightful dessert, its sweet-tart flavors harmonizing perfectly with the buttery crust.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH RHUBARB TORTE
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
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
GRANDMA'S RHUBARB TORTE
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
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
RHUBARB TORTE
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
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'.
RHUBARB TORTE
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
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.
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- To achieve the best flavor and texture, use fresh rhubarb. If using frozen rhubarb, thaw it completely and drain off any excess liquid before using.
- To easily remove the rhubarb skin, use a vegetable peeler. If the rhubarb is very young and tender, you may not need to peel it.
- If you don't have a springform pan, you can use a 9-inch round baking pan. Just be sure to grease and flour the pan before adding the batter.
- To prevent the torte from sticking to the pan, line the bottom of the pan with parchment paper.
- For a crispy crust, bake the torte at a high temperature for a short amount of time. For a softer crust, bake the torte at a lower temperature for a longer amount of time.
- Let the torte cool completely before serving. This will allow the flavors to meld and the torte to set.
- Serve the torte with fresh whipped cream, ice cream, or fruit compote.
Conclusion:
Old-fashioned rhubarb torte is a classic dessert that is easy to make and always a crowd-pleaser. With its sweet and tart filling and crispy crust, this torte is sure to be a hit at your next gathering. So next time you have some fresh rhubarb on hand, give this recipe a try. You won't be disappointed!
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