Spring Rhubarb Torte Recipes

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:

• 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:

• 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'.

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 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:

• Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
• Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

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:

• 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:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

Steps:

• In a large saucepan, bring rhubarb, water and 1/2 cup of sugar to a boil; reduce heat and simmer uncovered for 6 to 8 minutes, or until rhubarb is tender. Cool slightly.
• Set aside 1 cup of rhubarb liquid for glaze place rhubarb and remaining liquid in blender and process until pureed. Return to saucepan, bring to a boil. Stir in the 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 small bowl, combine cornstarch and cold water until smooth. Whisk into boiling mixture. Cook and stir until thickened. Remove from heat. Cover and refrigerate overnight.
• Gradually fold the whipped cream mixture into rhubarb mixture and arrange 17 split ladyfingers in bottom and 26 around the edges of ungreased 9-inch spring form pan. Spread 1/2 the rhubarb mixture into the 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.

Steps:

• For crust:
• Blend first 5 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in enough water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
• Preheat oven to 400°F. Place 9-inch-diameter tart pan bottom on baking sheet. Roll out dough on floured work surface to 13-inch round. Transfer to prepared baking sheet, centering atop tart pan bottom.
• For filling:
• Brush dough with some of egg glaze. Sprinkle hazelnuts over dough. Mix 3/4 cup sugar and next 5 ingredients in large bowl. Mound in center of dough, leaving 1 1/2-inch border over filling, pleating loosely and pinch any cracks to seal. Brush crust with remaining egg glaze. Sprinkle crust with 1 tablespoon sugar.
• Bake tart until crust is brown and filling bubbles, about 55 minutes. Transfer baking sheet to rack and cool tart 15 minutes. Slide metal spatula under edges of tart to loosen. Transfer tart to platter. Serve warm with ice cream.

Steps:

• Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
• Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined. Freeze in ice cream maker.
• Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top. Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
• Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes. Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes. Cut torte into 8 wedges and serve with strawberries spooned on top.
• *Available at Italian markets and specialty foods shops.

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.

Steps:

• In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill. , In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.

Steps:

• Mix crust ingredients together.
• Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
• Cool.
• For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
• Cook until thick over medium heat, 3-5 minutes.
• Cool.
• 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.

Steps:

• 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.
• ENJOY!
• Note Standing time is cooking time, which is approximate.