Mom's Rhubarb Custard Torte Recipe - Allrecipes.com
Mom's Rhubarb Custard Torte Recipe
  • READY IN ABOUT 8 hrs

Mom's Rhubarb Custard Torte

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 1 hr
  • READY IN 7 hrs 45 mins
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Reviews More Reviews

Jun 15, 2012

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 use less sugar because she liked it tart - I like it sweeter. Can omit cinnamon or add to egg mixture. This recipe is quite forgiving.

 
May 28, 2013

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.

 

3 Ratings

Sep 08, 2012

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.

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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