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Strawberry Rhubarb Torte

Strawberry Rhubarb Torte
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
4 ServingsPrep: 40 min. + chilling

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

Directions

  • 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.
© Taste of Home 2013

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Strawberry Rhubarb Torte (continued)

Directions (continued)

  • 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. Yield: 4
  • servings.
Nutrition Facts: 1 slice equals 334 calories, 16 g fat (10 g saturated fat), 106 mg cholesterol, 218 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013