Rhubarb Frozen Yogurt Torte Recipes

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RHUBARB TORTE



Rhubarb Torte image

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

Provided by SAUCYB

Categories     Desserts     Cakes     Torte Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 cup all-purpose flour
½ cup margarine
2 tablespoons confectioners' sugar
1 ½ cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
⅓ cup milk
3 ½ cups chopped rhubarb
3 egg whites
¼ cup white sugar

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.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 63.2 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 161.9 mg, Sugar 47 g

FRESH RHUBARB TORTE



Fresh Rhubarb Torte image

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

1 cup all-purpose flour
2 tablespoons white sugar
½ cup butter, melted
1 ¼ cups white sugar
2 ½ cups diced rhubarb
2 tablespoons all-purpose flour
⅓ cup milk
3 egg yolks, beaten

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

OLD-FASHIONED RHUBARB TORTE



Old-Fashioned Rhubarb Torte image

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

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 cup all-purpose flour, divided
5 tablespoons confectioners' sugar
Pinch salt
1/2 cup cold butter
2 large eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream

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.

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.

RHUBARB CRISP



Rhubarb Crisp image

This rhubarb crisp recipe is special for two reasons. First, it's a variation on our classic Apple Crisp recipe, a time-tested crisp that's both foolproof and beloved. Second, we omitted rhubarb's usual companions (we're looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 8

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : ServingSize 1 Serving

RHUBARB FROZEN YOGURT



Rhubarb Frozen Yogurt image

My frozen yogurt makes a refreshing end to any meal. The rhubarb flavor is fantastic.-Sarah Bradley, Athens, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 5

5 cups chopped fresh or frozen rhubarb, thawed
1-1/4 cups sugar, divided
2 cups fat-free plain yogurt
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional

Steps:

  • In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely. , Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight., Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 177 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 46mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.

RHUBARB FROZEN YOGURT TORTE



Rhubarb Frozen Yogurt Torte image

Categories     Food Processor     Ice Cream Machine     Dessert     Yogurt     Frozen Dessert     Strawberry     Spring     Healthy     Rhubarb     Gourmet

Number Of Ingredients 9

3/4 cup water
2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
4 cups sliced fresh rhubarb stalks or thawed frozen rhubarb (1 lb)
1/2 cup plus 2 tablespoons sugar
3 cups vanilla low-fat yogurt
12 amaretti* (crisp Italian macaroons), finely chopped (3/4 cup)
1 pound strawberries
Special Equipment
an ice cream maker

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.

RHUBARB TORTE



Rhubarb Torte image

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

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup graham wafer crumbs
4 tablespoons melted butter
2 tablespoons sugar
1 cup sugar
3 tablespoons cornstarch
4 cups sliced rhubarb
1/2 cup water
1 cup whipping cream
1 1/2 cups white miniature marshmallows
1 (3 ounce) package instant vanilla pudding

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.

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

ROAST RHUBARB AND FROZEN YOGURT



Roast Rhubarb and Frozen Yogurt image

Haven't tried this one yet, as it seems rhubarb isn't available here in January. Sorry for the vague cook time. Nigel Slater's January recipe: "tart and clean tasting with a spoonful of runny honey and the juice of an orange."

Provided by JenPo

Categories     Frozen Desserts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

24 ounces vanilla yogurt (he used smoothies)
5 cups young pink rhubarb
1 orange, juice of
1 teaspoon mild honey

Steps:

  • In an ice cream maker, churn the yogurt or smoothies according to manufacturer's instructions until almost frozen.
  • place in a freezer box and freeze until ready to use.
  • Preheat the oven to 400°F
  • Cut the rhubarb into wine-cork sized legnths.
  • Place in a glass baking dish and drizzle over the juice and the honey.
  • Place in oven and once in a while drizzle the juice over the rhubarb.
  • The rhubarb is done when it can be crushed between the fingers.
  • Let cool a little, then divide between four bowls and top with frozen yogurt to serve.

Nutrition Facts : Calories 151.5, Fat 5.9, SaturatedFat 3.7, Cholesterol 22.3, Sodium 85.2, Carbohydrate 18.6, Fiber 2.8, Sugar 12.9, Protein 7.5

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