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
Yield 8 servings.
Number Of Ingredients 9
- 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.
- Mix crust ingredients together.
- Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
- For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
- Cook until thick over medium heat, 3-5 minutes.
- Spread on crust.
- For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
- Finally prepare pudding mix according to package directions.
- Pour pudding gently over whipped cream/marshmallow layer.
- Refrigerate for 3-4 hours.
AUNT RUTH'S RHUBARB TORTE
My late Aunt Ruth was happiest in her kitchen. Her recipe for Rhubarb Torte is one I know you will enjoy. It is easy to prepare and oh so darn G-O-O-D!!!!
Provided by Nova Scotia Cook
Yield 1 pie
Number Of Ingredients 9
- Combine sugar& cornstarch.
- Stir in rhubarb& water.
- Cook& stir over medium heat until thickened.
- Reduce heat, cook 2-3 minutes longer.
- Add food coloring.
- Spread on graham wafer crust and let cool.
- Fold marshmallows into whipped cream and spoon over rhubarb mixture.
- Prepare pudding according to package instructions and spread over all.
- Sprinkle with graham wafer crumbs.
- Chill (Best chilled overnight).
Nutrition Facts : Calories 3160.9, Fat 105.3, SaturatedFat 40.5, Cholesterol 163, Sodium 2882.9, Carbohydrate 553.7, Fiber 12.7, Sugar 429.6, Protein 18.2
AUNT RUTH'S MOLASSES COOKIES
These are just like the wonderful cookies at Winkler's Bakery in Old Salem, NC. These are from a 1940s Geneva, OH community cookbook.
Provided by Mme M
Categories Drop Cookies
Yield 48-60 cookies
Number Of Ingredients 10
- Cream the sugar and shortening together.
- Add two beaten eggs. Blend well.
- Add the ginger, cinnamon and salt. Blend.
- Add the molasses. Blend well.
- Dissolve the 2 teaspoons of baking soda in 1/2 cup of hot water.
- When it is just warm add it to the other preparation. Smooth it all.
- Add the flour incrementally until the mixture is right for making drop cookies.
- Drop from a teaspoon onto a greased cookie sheet. One teaspoon of cookie mix makes a 3" cookie.
- Bake 8 - 9 minutes at 350°F.
- Leave cookies on the pan a little bit before removing.
- Rest the dough in the refrigerator between batches.
Nutrition Facts : Calories 115.4, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 82.5, Carbohydrate 17.4, Fiber 0.3, Sugar 8.1, Protein 1.3
GRANDMA'S RHUBARB TORTE
- 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 MERINGUE DESSERT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Yield 12-15 servings.
Number Of Ingredients 15
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts :
RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Yield Serves 10 to 12
Number Of Ingredients 12
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
GRANDMA'S RHUBARB TORTE
- 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.
Nutrition Facts : Calories 352.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 103.7, Sodium 152.4, Carbohydrate 53.5, Fiber 1.6, Sugar 38.4, Protein 7.3
Pull out the Rhubarb for this wonderful torte. This a dessert I always make in the summer or in winter with frozen Rhubarb.I have handed out the recipe many times and am proud to do so. I hope you enjoy this as much as we do.
Provided by Dotty2
Yield 12 serving(s)
Number Of Ingredients 10
- prepare crust,reserving 2 tablespoons(to sprinkle on top) and pat into a 9x9" pan,chill.
- Combine sugar and cornstarch .
- stir in Rhubarb and water.
- cook and stir until thickened. reduce heat and continue to cook for 2-3 minutes.
- spread onto crust,cool.
- WHIP Whipping cream and fold in marshmellows.
- pour over Rhubarb.
- Prepare pudding and pour over marshmellow mixture.
- Top with reserved crust curmbs.
- Note Standing time is cooking time, which is approximate.
Nutrition Facts : Calories 267.3, Fat 12, SaturatedFat 7.2, Cholesterol 37.4, Sodium 186.2, Carbohydrate 40, Fiber 0.9, Sugar 31.6, Protein 1.4
AUNT RUTH'S PECAN SAND TARTS
Once I was in Aunt Ruth's kitchen and she was trying to get me to eat something. I wasn't hungry, but she kept offering - can I make a sandwich? want some soup? etc. She couldn't help herself. So I teased her and she laughed. And then, without even realizing it, she asked, "Do you want a cookie?" Aunt Ruth's cookies are legendary. I said yes. Beware - this recipe makes a lot of cookies (number depends on how big you form them). You will eat a lot of them.
Provided by RubySue
Yield 30 serving(s)
Number Of Ingredients 5
- Cream butter and sugar.
- Add vanilla and nuts.
- Add flour, 1 cup at a time.
- Shape into little thin rolls - cut in to little "fingers".
- Bake at 300 degrees for 10-12 minutes until bottoms start to barely brown.
- Let set on baking sheet for five minutes.
- When cool, roll in powdered sugar.
Nutrition Facts : Calories 234.2, Fat 16.4, SaturatedFat 8.1, Cholesterol 32.5, Sodium 87.6, Carbohydrate 20.1, Fiber 1, Sugar 5.3, Protein 2.6
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Top Asked Questions
How do you make a rhubarb tart?Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked). In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust.
How do you make a rhubarb pie crust?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.
What is Grandma's rhubarb torte?Grandma's Rhubarb Torte Recipe | Allrecipes A sweet rhubarb filling is poured into a simple homemade crust and baked with a lovely meringue until golden. A sweet rhubarb filling is poured into a simple homemade crust and baked with a lovely meringue until golden.
How long does it take to cook a rhubarb torte?Grandma's Rhubarb Torte Becsueb Grandma's Rhubarb Torte A Taylor Grandma's Rhubarb Torte SummerRain Recipe Summary test prep: 15 mins cook: 1 hr 30 mins total: 1 hr 45 mins Servings: 15 Yield: 1 9x13 inch baking dish Nutrition Info Advertisement Ingredients Decrease Serving 15 Increase Serving Adjust Original recipe yields 15 servings