Mom's Rhubarb Custard Torte

Ingredients

• Servings: 1
• 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 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

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 7 hrs 45 mins


• 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, 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.