Mom's Rhubarb Custard Torte

Mom's Rhubarb Custard Torte

3
kittymom 2

"My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes."
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Ingredients

7 h 45 m servings 241 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

3

6/15 Update - made this again yesterday. Split into 2 smaller pans so husband could give one away to coworker! I had exactly 8 cups of rhubarb but have used as much as 10 cups. My mother used to...

surprizingly delicious desert that arives in Spring but can perserve fpr fall and winter as well if you grow your own rhubarb. rate at 4.5.

I thought this was good, but not outstanding as is. It just needs a little something... Orange or lemon zest? Love the concept. Maybe my rhubarb was sub-par.