Strawberry Rhubarb Torte Recipes

RHUBARB-STRAWBERRY TART

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.

STRAWBERRY RHUBARB TORTE

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.

STRAWBERRY-RHUBARB TART

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a rectangle about 1/8-inch thick. Cut 2 (3/4-inch wide) strips from a long side. Cut remaining pastry into a 13 by 5-inch rectangle and place on the prepared baking sheet. Brush a 3/4-inch border down 1 long side with water and lay 1 narrow strip on top, pressing gently. Repeat on the other side. (The filling should be thick enough so you don't need pastry strips on the short sides of the tart to keep the filling from spilling out when the tart is assembled.) Trim any overhang, if necessary. Very lightly roll a pizza wheel along the inside of the strips to score halfway through the base. Brush the top of the strips with milk, taking care not to drip down the sides. Pierce the base all over with a fork, line it with a piece of aluminum foil that extends along the sides of the strips but not over, and weigh foil down with pie weights or dried beans. Use a paring knife to flute the outer edges of the tart by making small cuts an inch apart. Bake until set, about 15 minutes. Remove the foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
• Trim the strawberries' broad tops and put the trimmings in a small saucepan with the rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve the remainder of the strawberries lengthwise.
• To assemble the tart: Spread cooked mixture in the shell. Arrange strawberries in shingled rows down length of the tart.
• For the glaze: Stir together jelly and hot water. Brush warm glaze over strawberries. Dust the sides lightly with confectioners' sugar, slice, and serve with whipped cream.
• Shop Smart: Buy strawberries of roughly the same size so that when they're "shingled" on the tart, they fit together nicely.

RHUBARB TORTE

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.

OLD-FASHIONED RHUBARB TORTE

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.

RHUBARB MERINGUE DESSERT

Steps:

• Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
• Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
• Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

FROZEN VACHERIN TORTE WITH RHUBARB CREAM AND STRAWBERRIES

Steps:

• For meringues:
• Position racks in top third and center of oven and preheat to 250°F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray.
• Using electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds.
• Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
• For rhubarb cream:
• Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour.
• Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Gently fold rhubarb mixture into yolk mixture. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.
• Place 1 meringue disk in 9-inch-diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 6 hours. (Can be made 4 days ahead. Cover with foil; keep frozen.)
• Release cake pan sides. Serve torte with sweetened strawberries, if desired.

RHUBARB STRAWBERRY TORTE

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.

STRAWBERRY RHUBARB TART

Steps:

• 1. Preheat to 375 degrees F. Line a baking sheet with parchment paper.
• 2. Roll pastry into a rectangle 1/8-inch thick and at least 13 by 8-inch in dimension. Cut two 13 by 3/4-inch- wide strips from dough. Trim remaining pastry into a 13 -by 5-inch rectangle and place on prepared baking sheet. Brush long edges with water and press on strips to create a border. Lightly score dough inside border. Brush top of strips with milk, do not allow drips down sides. Prick base all over with a fork.
• 3. Line dough aluminum foil extending along sides but not covering strips. Flute edges using tip of a paring knife to make small cuts an inch apart. Place pie weights on foil. Bake on middle rack of oven until set, about 15 minutes. Remove foil and weights and bake until light golden brown, about 15 minutes more. Cool on a rack.
• 4. Trim strawberries' broad tops and place trimmings in a small saucepan with rhubarb, sugar, and vanilla extract. Simmer over medium heat, stirring frequently, until fruit is thick and jam-like, about 15 minutes. Add butter and puree with an immersion blender or in a food processor until smooth. Cool. Halve remaining strawberries lengthwise.
• 5. Spread cooked rhubarb mixture in shell. Arrange strawberries, slightly overlapping, in 3 rows over filling.
• 6. For glaze: Stir jelly and hot water together. Brush over strawberries. Dust tart sides lightly with confectioners' sugar. Slice and serve with whipped cream.

STRAWBERRY TORTE

Steps:

• Preheat the oven to 325°F.
• *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
• Cream the butter and the 1/2 cup of sugar.
• Add the egg yolks and vanilla, mixing well.
• In a seperate bowl, mix together the flour, salt and baking powder.
• Blend the dry ingredients and milk alternately into the butter mixture.
• Pour the batter into the prepared pan and set aside.
• With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
• Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
• Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
• *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
• Cool the torte completely.
• Whip the cream and sweeten to taste.
• *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
• Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
• This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!

LEMON ICE TORTE WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• For Crust:
• Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes.
• Preheat oven to 350°F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.
• Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
• For Sauce:
• Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
• Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce.

RHUBARB CUSTARD TART

Steps:

• 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.