Grandmas Rhubarb Torte Recipes

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.

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:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
• Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

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.

Steps:

• Mix ingredients in a bowl (except for butter).
• Pour into prepared pie shell.
• Slice the butter over the top of the mixture.
• Put top crust on and sprinkle with sugar.
• Bake for 10-15 minutes at 450 degrees, then for 30-35 minutes at 350 degrees.

Steps:

• Cream brown sugar, margarine and beaten egg. Add vanilla, sift together flour and soda and add alternately with buttermilk and blend well. Fold in rhubarb. Pour into greased and floured 9x13 cake pan. Sprinkle cinnamon topping mixture over top of cake batter. Bake in 350 degree oven about 45 minutes.