Best 2 Strawberry Rhubarb Torte Recipes
In the realm of delectable pastry arts, the strawberry rhubarb torte stands as a testament to the harmonious blend of sweet and tart flavors. This classic dessert, often associated with the arrival of spring and summer, captivates the senses with its vibrant colors and enticing aroma, making it a centerpiece of many celebratory gatherings. With its flaky crust, delectable filling, and elegant appearance, the strawberry rhubarb torte has earned its place as a beloved treat among dessert enthusiasts worldwide. As you embark on a culinary journey to discover the best recipe for this delightful confection, let us guide you through a world of flavors, textures, and techniques, ensuring that your next strawberry rhubarb torte becomes a masterpiece to savor.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY RHUBARB TORTE
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
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
RHUBARB STRAWBERRY TORTE
Norma Wehrung of Getzville, New York writes, "This pretty dessert has been a special favorite for years. Recently, it received raves from my card club."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Set aside 1 cup rhubarb liquid for glaze. Place rhubarb and remaining liquid in a blender or food processor; cover and process until pureed., Return to saucepan. Bring to a boil; stir in 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 a small bowl, combine cornstarch and cold water until smooth; whisk into boiling mixture. Cook and stir until thickened. Remove from the heat. Stir in food coloring if desired. Cover and refrigerate overnight., Gradually fold whipped cream into rhubarb mixture. Arrange 17 split ladyfingers on the bottom and 26 around the edge of an ungreased 9-in. springform pan. Spread half of the rhubarb mixture into 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 305 calories, Fat 16g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- When choosing rhubarb, select firm and crisp stalks with minimal blemishes or bruises. Look for stalks that are bright red in color and have a good balance of tartness and sweetness.
- To ensure the best flavor and texture, use fresh strawberries for this recipe. Frozen or thawed strawberries may result in a soggy torte.
- If you don't have a food processor, you can chop the rhubarb and strawberries by hand. Just be sure to cut them into small pieces so that they cook evenly.
- To prevent the filling from seeping out of the torte during baking, make sure to seal the edges of the dough firmly before filling it.
- For a golden brown and crispy crust, brush the top of the torte with melted butter or milk before baking.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess dough around the edges.
- Let the torte cool completely before slicing and serving. This will help the filling set and prevent it from becoming runny.
Conclusion:
This strawberry rhubarb torte is a classic spring and summer dessert that is sure to please everyone at your table. The sweet and tart filling is perfectly balanced by the buttery, flaky crust. Whether you're serving it for a special occasion or just a casual get-together, this torte is sure to be a hit. So next time you're looking for a delicious and easy-to-make dessert, give this strawberry rhubarb torte a try.
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