A prepared cake flan makes this tasty dessert easy to prepare well ahead of time if you like.

Recipe Tags:

Chilling time: 4 to 24 hours

Preparation Time:

Cooking Time:

Serves: 10

Share this recipe:

Ingredients

Topping:    

  • 3 cups (750 mL) Ontario Rhubarb, trimmed and cut into 1/2-inch (1 cm) pieces
  • 1/2 cup (125 mL) granulated sugar
  • 1-1/2 tbsp (22 mL) cornstarch
  • 2 tbsp (25 mL) water
  • 1 tbsp (15 mL) seedless raspberry or strawberry jam

Filling:    

  • 1/3 cup (75 mL) butter, softened
  • 3 tbsp (45 mL) icing sugar
  • 1 tbsp (15 mL) milk
  • 1/3 cup (75 mL) white chocolate chips, melted (about 4 oz/125 g)

Torte:    

  • 1  200 g prepared cake flan (9-inch/23 cm)
  • 1-1/2 tbsp (22 mL) orange liqueur, apple or orange juice

Garnish:    

  • Mint leaves (optional)
     

Instructions

Topping: In large saucepan, bring rhubarb, sugar, cornstarch and water to boil over medium heat; cook, stirring often, until completely softened and thickened, 7 to 10 minutes.  Stir in jam.  Cool, cover and chill until firm or for up to 2 days.

Filling: In bowl, beat butter, sugar and milk until smooth.  Blend in melted chocolate; set aside.

Torte: Brush inside and outside edges of flan with liqueur or juice; spread filling evenly inside flan.  Place flan on serving plate butter side up.  Spoon rhubarb in middle of filling, spreading to within 1/2-inch (1 cm) of edge.  Chill for 4 to 24 hours.  Garnish with mint leaves if desired.  Cut into wedges to serve.

Tip: To melt chocolate, place in bowl and set over simmering water until softened; stir to completely melt.  Or microwave for 1 to 1-1/2 minutes on Medium (50% power), stirring halfway through and at end to completely melt.

Nutritional information

1 Serving (when recipes serves 10):

  • PROTEIN: 3 grams
  • FAT: 10 grams
  • CARBOHYDRATES: 35 grams
  • CALORIES: 242