Recipe: Perfect Rita rhubarb torte

Rita rhubarb torte. DIRECTIONS For filling, mix together rhubarb, sugar, and cornstarch in saucepan. Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. Serve torte with sweetened strawberries, if desired.

Combine cornstarch and sugar; stir in water and rhubarb. Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some. Another yummy rhubarb recipe in my mom's collection from another close family friend, Marilyn Hanson. You can cook Rita rhubarb torte using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Rita rhubarb torte

  1. Prepare 1 cup of sugar.
  2. You need 3 tbsp of cornstarch.
  3. Prepare 4 cup of sliced rhubarb.
  4. You need 1/2 cup of water.
  5. It's 1 of graham crumb crust recipe.
  6. Prepare 1 cup of whipping cream.
  7. Prepare 1 1/2 cup of mini marshmallows.
  8. Prepare 3 3/4 oz of vanilla instant pudding.
  9. It's 1 cup of graham crumbs.
  10. Prepare 2 tbsp of sugar.
  11. It's 4 tbsp of melted margarine.

Keyword Rehberi Kayıtları (rhubarb torte - rhubarb torte recipe). BETTY'S TIP: When choosing fresh rhubarb, pick the cream of the crop. German reciepe made by an American--with a German "teacher"! But it tastes heavenly--sweet and tangy!

Rita rhubarb torte step by step

  1. Combine sugar and cornstarch, stir in rhubarb and water. Cook and stir until thickened..
  2. Reduce heat cook 2 to 3 minutes.
  3. Spread on cooled graham crumb and cool..
  4. Whip the cream and fold in marshmallow. Spoon on rhubarb mixture..
  5. Prepare pudding and spread over all. Sprinkle with reserved crumbs..
  6. Pat crumb mixture in bottom of a 9 inch springform pan..
  7. Bake at 350°F for 10 minutes. Cool..

Jaws will drop when you serve your guests this gorgeous rhubarb dessert! Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. Egg whites, cream of tartar, sugar, rhubarb. One day before serving: In medium sized bowl, with electric mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form.

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