Mom's Rhubarb Custard Torte
Description
Plenty of rhubarb flavors this eggy baked custard torte with a tasty oat crust.
Ingredients
•
2 cups all-purpose flour
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2 cups quick cooking oats
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3/4 cup packed brown sugar
•
3/4 cup vegetable shortening
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1/2 teaspoon salt
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8 cups sliced fresh rhubarb
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12 eggs
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1 cup white sugar
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1/2 cup all-purpose flour
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1 pinch salt
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1/2 teaspoon ground cinnamon, or to taste
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2 tablespoons butter, cut into small chunks - or as needed
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
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.