Best 2 Rhubarb Strawberry Torte Recipes

Indulge in a delightful symphony of flavors with our Rhubarb-Strawberry Torte, a masterpiece that combines the vibrant tartness of rhubarb with the luscious sweetness of strawberries. This stunning dessert features a crisp almond crust, a velvety smooth cheesecake filling, and a vibrant rhubarb-strawberry compote, all harmoniously layered to create a taste sensation like no other. Accompanying this extraordinary torte is a collection of equally enticing recipes, including a refreshing Rhubarb-Strawberry Sorbet, perfect for a light and tangy treat, and a tantalizing Rhubarb-Strawberry Jam, a versatile spread that captures the essence of summer. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY RHUBARB TORTE

Strawberry Rhubarb Torte image

This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. -Kathleen Kowski, Trinity, North Carolina

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups sliced fresh or frozen rhubarb
1/3 cup water
2 tablespoons plus 4-1/2 teaspoons sugar, divided
3 tablespoons plus 1 teaspoon strawberry gelatin
2/3 cup heavy whipping cream
1/4 teaspoon vanilla extract
14 ladyfingers, split
1 teaspoon cornstarch
1 teaspoon cold water
1/2 cup sliced fresh strawberries

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.

Nutrition Facts : Calories 334 calories, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

RHUBARB STRAWBERRY TORTE

Rhubarb Strawberry Torte image

Norma Wehrung of Getzville, New York writes, "This pretty dessert has been a special favorite for years. Recently, it received raves from my card club."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

6 cups chopped fresh or frozen rhubarb
1 cup water
3/4 cup sugar, divided
2 packages (3 ounces each) strawberry gelatin
1 teaspoon vanilla extract
4-1/2 teaspoons cornstarch
1 tablespoon cold water
4 drops red food coloring, optional
2 cups heavy whipping cream, whipped
24 ladyfingers, split
Fresh strawberries and additional whipped cream

Steps:

In a large saucepan, bring rhubarb, water and 1/2 cup sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Set aside 1 cup rhubarb liquid for glaze. Place rhubarb and remaining liquid in a blender or food processor; cover and process until pureed., Return to saucepan. Bring to a boil; stir in 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 a small bowl, combine cornstarch and cold water until smooth; whisk into boiling mixture. Cook and stir until thickened. Remove from the heat. Stir in food coloring if desired. Cover and refrigerate overnight., Gradually fold whipped cream into rhubarb mixture. Arrange 17 split ladyfingers on the bottom and 26 around the edge of an ungreased 9-in. springform pan. Spread half of the rhubarb mixture into 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.

Nutrition Facts : Calories 305 calories, Fat 16g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For the best flavor, use ripe, in-season rhubarb and strawberries.
If you don't have a food processor, you can finely chop the rhubarb and strawberries by hand.
Be sure to drain the rhubarb well after cooking, or the filling will be too runny.
If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the dough so that they fit inside the plate.
Serve the torte chilled or at room temperature.

Conclusion:

This rhubarb strawberry torte is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart filling is complemented perfectly by the buttery crust, and the fresh strawberries add a pop of color and flavor. Whether you're serving it for a special occasion or just a weeknight dessert, this torte is sure to be a hit.