Rhubarb Cream Cheese Torte
Indulge in the perfect balance of sweet and tangy with this vibrant Rhubarb Cream Cheese Torte, a delightful dessert that’s as visually stunning as it is delicious. Featuring a buttery shortbread crust, a creamy vanilla-infused cream cheese filling, and a dazzling rhubarb layer spiced with cinnamon, this torte is a harmonious blend of textures and flavors. With just 30 minutes of prep and a final chill in the fridge, this dessert is an excellent make-ahead option for gatherings or a midweek treat. Serve it chilled in neat squares to showcase its beautiful layers, and let this seasonal rhubarb dessert take center stage at your table! Keywords: rhubarb recipe, cream cheese dessert, torte, rhubarb torte, spring dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.75 cup Unsalted butter
- 8 oz Cream cheese, softened
- 0.5 cup Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 3 cups Rhubarb, chopped
- 0.5 cup Granulated sugar
- 2 tbsp Cornstarch
- 0.5 tsp Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and set aside.
To make the crust, combine the all-purpose flour and 0.5 cups of granulated sugar in a medium mixing bowl. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the greased baking dish. Bake for 15 minutes or until the edges are lightly golden. Remove from the oven and let cool slightly.
While the crust cools, prepare the cream cheese filling. In a large bowl, beat the softened cream cheese and 0.5 cups of granulated sugar together until smooth. Add the large egg and vanilla extract, mixing until fully incorporated.
Pour the cream cheese mixture over the baked crust and spread evenly.
In a separate bowl, combine the chopped rhubarb, 0.5 cups of granulated sugar, cornstarch, and ground cinnamon. Mix well to coat the rhubarb evenly.
Spread the rhubarb mixture evenly over the cream cheese layer.
Return the torte to the oven and bake for 30 minutes, or until the rhubarb is tender and the cream cheese layer is set.
Remove from the oven and let the torte cool completely in the pan. Once cooled, refrigerate for at least 2 hours before serving to allow the layers to set.
Slice into squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 500.9 g | 182% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 317.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 956 mg | 74% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
