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Strawberry Rhubarb Torte

Total Time

Prep: 40 min. + chilling

Makes

4 servings

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

1 slice: 334 calories, 16g fat (10g saturated fat), 106mg cholesterol, 218mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 5g protein.

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