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    You are in: Home / Recipes / Vanilla and Rhubarb Torte Recipe
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    Vanilla and Rhubarb Torte

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef mariajane's Note:

    This is a spicyk nutty, dessert, that tastes just a little different fro anything else, and also has the wonderful taste of ice cream!!

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    Ingredients:

    Servings:

    Units: US | Metric

    TOPPING

    Directions:

    1. 1
      Mix gingersnap crumbs, pecans and melted butter until well blended. Press mixture into bottom and about 1 1/2 inches up sides of 9-inch springform pan. Freeze for 20 minutes. Scoop ice-cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice-cream.
    2. 2
      Keep covered and freeze until solid, for at least 4 hours or up to 3 days.
    3. 3
      In a saucepan, combine sugar and orange juice concentrate, stir over medium heat until rhubarb is tender, 15-20 minutes.
    4. 4
      Remove from heat and stir in candied ginger. Let cool.
    5. 5
      To serve, remove torte from pan; transfer to cake plate. Pour cooled rhubarb mixture over frozen torte.
    6. 6
      NOTE: Prep time does not include freezer time.

    Ratings & Reviews:

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    Nutritional Facts for Vanilla and Rhubarb Torte

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 442.2
     
    Calories from Fat 206
    46%
    Total Fat 22.9 g
    35%
    Saturated Fat 10.0 g
    50%
    Cholesterol 46.9 mg
    15%
    Sodium 380.3 mg
    15%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 3.7 g
    15%
    Sugars 25.6 g
    102%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    candied ginger

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