Rhubarb Torte Recipe

Name: Rhubarb Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups graham wafer crumbs; 1 1/2 tablespoons flour; 1/4 cup sugar; 1/2 cup melted butter; Rhubarb Filling; 4 cups sliced rhubarb; 1 1/4 cups sugar; 1/4 cup cornstarch; Topping 1; 1 cup whipping cream, whipped; 1 1/2 cups miniature marshmallows; Topping 2; 1 (3 1/2 ounce) package instant vanilla pudding

Servings: persons

Crust
2 cups graham wafer crumbs
1 1/2 tablespoons flour
1/4 cup sugar
1/2 cup melted butter
Rhubarb Filling
4 cups sliced rhubarb
1 1/4 cups sugar
1/4 cup cornstarch
Topping 1
1 cup whipping cream, whipped
1 1/2 cups miniature marshmallows
Topping 2
1 (3 1/2 ounce) package instant vanilla pudding

1
Mix crust ingredients together.
2
Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
3
Cool.
4
For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
5
Cook until thick over medium heat, 3-5 minutes.
6
Cool.
7
Spread on crust.
8
For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
9
Finally prepare pudding mix according to package directions.
10
Pour pudding gently over whipped cream/marshmallow layer.
11
Refrigerate for 3-4 hours.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 2 cups graham wafer crumbs, 1 1/2 tablespoons flour, 1/4 cup sugar, and more.

Yes, Rhubarb Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Torte

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