Mom's Rhubarb Custard Torte

Plenty of rhubarb flavors this eggy baked custard torte with a tasty oat crust.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 241 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 pinch salt
• 2 cups quick cooking oats
• 12 eggs
• 8 cups sliced fresh rhubarb
• 2 tablespoons butter, cut into small chunks - or as needed
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.75 cup packed brown sugar
• 0.5 teaspoon ground cinnamon, or to taste
• 0.75 cup vegetable shortening

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.