- 2 cups all-purpose flour
- 2 cups quick cooking oats
- 3/4 cup packed brown sugar
- 3/4 cup vegetable shortening
- 1/2 teaspoon salt
- 8 cups sliced fresh rhubarb
- 12 eggs
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pinch salt
- 1/2 teaspoon ground cinnamon, or to taste
- 2 tablespoons butter, cut into small chunks - or as needed
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
- Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
- Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.
07/14/2019
recipepes.com
mom's rhubarb custard torte, recipe
PT15M
PT1H
5
455 calories
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