Old Fashioned Rhubarb Torte Food

GRANDMA'S RHUBARB TORTE

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.

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 TORTE

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.

RHUBARB TORTE

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'.

OLD-FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

OLD FASHIONED RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb into the bottom of a 9x13-inch baking dish.
• Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
• Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
• Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

MOM'S RHUBARB CUSTARD TORTE

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.

FRESH RHUBARB TORTE

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.

AUNT RUTH'S RHUBARB TORTE

Steps:

• 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).

MOM'S OLD FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
• Add in flour a little bit at a time.
• Add in rhubarb. Blend well.
• Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
• In a separate bowl, add crumble ingredients and blend well.
• Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
• Bake for 45 minutes in a 350 degree oven.
• NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !

GRANDMA'S RHUBARB TORTE

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.

RHUBARB TORTE

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.