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Rhubarb Cream Cheese Torte

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Ingredients

Adjust Servings:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1 tablespoon granulated sugar
9 tablespoons melted butter
2 eggs, beaten well
8 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 lbs thinly sliced rhubarb (5 cups)
1/2 cup sugar
1/4 cup water
1 (3 ounce) package strawberry gelatin

Nutritional information

321.5
Calories
153 g
Calories From Fat
17.1 g
Total Fat
9.6 g
Saturated Fat
74.7 mg
Cholesterol
234.4 mg
Sodium
39.8 g
Carbs
1.3 g
Dietary Fiber
32.5 g
Sugars
4 g
Protein
139g
Serving Size

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Rhubarb Cream Cheese Torte

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    Cuisine:

    I think you should let people know that the prep time is easily an hour (Hunting, cleaning and cutting Rhubarb. Make crust and bake. Get cheese mixture together and bake. Make strawberry Jello topping and chill at least an hour before you put it on the cheese mixture. Place in the refrigerator for 3 hours and serve.) Sorry I'm just a bit disappointed because I started making this dessert at 11:00 am for a birthday today at 5:00.

    • 215 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Rhubarb Cream Cheese Torte, My family loves this 3-layered dessert! With it’s slightly sweet graham cracker crust, it’s delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it’s one of those desserts you just can’t resist I look forward every Summer to make this dessert Note: Prep time is 2 hours & 55 minutes, which includes cooling and chilling , I think you should let people know that the prep time is easily an hour (Hunting, cleaning and cutting Rhubarb Make crust and bake Get cheese mixture together and bake Make strawberry Jello topping and chill at least an hour before you put it on the cheese mixture Place in the refrigerator for 3 hours and serve ) Sorry I’m just a bit disappointed because I started making this dessert at 11:00 am for a birthday today at 5:00


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    Steps

    1
    Done

    To Make the Crumb Mixture: in a Bowl, Add the Graham Cracker Crumbs, the 1/2 Cup of Sugar, Plus the 1 Tablespoon of Sugar, and the Butter; Mix Well. (used a Fork to Mix the Ingredients Together.) Press the Crumb Mixture in the Bottom of a Greased 11x7-Inch Glass Baking Dish. Set Baking Dish Aside.

    2
    Done

    at This Point, Preheat the Oven to 350f.

    3
    Done

    to Make the Cream Cheese Filling: in a Bowl, Beat the Cream Cheese Until Smooth. Gradually Beat in the Eggs. Finally Beat in the Sugar and Extract, Until Mixture Is Creamy and Smooth. Pour the Filling Over the Crumb Mixture, and Bake in the Oven For 20 Minutes.

    4
    Done

    After Removing the Baking Dish from Oven, Allow to Cool at Room Temperature For 2 Hours. (but, After Cooling For 30 Minutes, Start Preparing the Rhubarb Topping.).

    5
    Done

    to Make the Rhubarb Topping: in a 3-Quart Saucepan, Add the Rhubarb, Sugar, and Water. (you May not Think a 1/4 Cup of Water Is not Enough to Cook the Rhubarb, but Trust Me It Is.) Cook Over Medium Heat For 10 Minutes; Stirring Continuously. Lower the Heat to a Simmer, and Continue Cooking For 5 Minutes; Stirring Continuously. Add the Gelatin Powder, and Stir For 1 Minute. Remove from Heat, and Allow to Cool at Room Temperature For 30 Minutes.

    6
    Done

    Once the Rhubarb Mixture Has Cooled, Place the Saucepan in the Refrigerator to Chill For 20 Minutes, Then Pour the Mixture Over the Cream Cheese Filling.

    7
    Done

    Place the Baking Dish Back in the Refrigerator, and Chill the Dessert For 3 Hours Before Slicing and Serving.

    8
    Done

    Note: This Is One Dessert That Doesn't Need to Be Covered While Stored in the Refrigerator. (refrigerate Any Leftovers.).

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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