Preparation time
30 minutes
Chilling time: 4 to 24 hours
Ready in
4 hr 40 min
Cooking Time:
Makes
10 servings
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