You Pinspire Me
Is your rhubarb ready for picking, yet? I’ve already picked 4 times from my patch in the back yard and it’s only May 19th! We’ve had Rhubarb Basil Pizza, Strawberry Rhubarb Dump Cake, Rhubarb Custard Creamsicles (more on that another day – I bought a Zoku from Mastermind Toys & have had a FANTASTIC time playing with it!), and Rhubarb Sweet Potato Salad. I posted something about rhubarb on Facebook last week, and one of the ladies from our church commented about her go-to Rhubarb recipe – an easy to make No Bake Rhubarb Torte. I bit & asked for the recipe.
I was initially a little hesitant. Lady Fingers, Jell-O, & whipped cream? Sounds like a 70’s cliche.
However, since I’ve been known to enjoy a good vintage recipe or two, and since I’ve never seen this recipe for rhubarb before, I gave it ago and I’m really glad that I did! {Note: I should have put the Lady Finger biscuits the other way around with the flat side facing OUT, not IN, but I think it still looked pretty, either way.}
It’s easy to make, but since the rhubarb has to be cooked on the stovetop and completely cooled, and then the filling has to set before serving, you’ll want to start it at least 3-4 hours before you’re going to serve it.
- 6 cups washed, chopped rhubarb
- 1/2 cup white sugar
- 2 boxes strawberry Jell-O powder (unprepared)
- 1 Tbsp plain gelatin powder
- 1 pint whipping cream
- 2 150g packages or 1 300g package of giant Lady Finger biscuits
- In a small pan, cook rhubarb and sugar over medium heat until softened (no extra water, just that which is still clinging from washing).
- Remove from heat and stir in Jell-O powder & gelatin powder until dissolved. Set aside to cool.
- While the rhubarb cools, prepare the 10" spring form pan: cut Lady Finger biscuits to the height of the pan & stand them up all the way around the inside edge. Crumble the remaining biscuits and spread across the bottom of the pan.
- Whip the pint of whipping cream until it peaks (careful not to over-whip!), then gently fold cooled rhubarb mixture into the whipped cream.
- Pour the creamy filling into the prepared spring form pan and refrigerate until firm (about 2-3 hours).
- For fancy presentation (or if transporting across town), tie a ribbon around the circumference of the cake.
Jenn vanOosten
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You had me at no bake! I love yummy and easy desserts like this.
This pie looks so yummy! My mother always talked about all the rhubarb pies she had growing up. I bet she would love this!
Looks really yummy, thanks for sharing the recipe.
I have never grown or cooked Rhubarb. But maybe I should.
It looks good! It looks easy to do as well, but we don’t have rhubarb here.
My mom loves rhubarb. She’d love if I made this for her.
I LOVE rhubarb, so I’m totally trying this. The no bake thing is a big plus too.
It looks fabulous!
wow, looks like super easy to make. I’ve never had one before.
This torte looks absolutely delicious. You had me at no bake
Very cool to be able to produce so much from food grown in your own garden. Whenever I think of rhubarb, I imagine strawberry rhubarb pie – I’m curious about creamisicles using it.
Omgeeee. I can do this. p.s I am putting this on my FB page 🙂
You’re a doll, Kyla! Thanks for sharing!! 🙂
I LOVE desserts like this for the summer! This might make an appearance at our 4th of July bbq!
I don’t like the ingredients in Jello, but it looks beautiful.
Wow! That’s innovative! I wouldn’t have thought of that! Thanks so much! We have SO much rhubarb on our farm that I was running out of ideas from what I normally do.