Mom's Rhubarb Custard Torte So Tasty
Mom's Rhubarb Custard Torte

"My mom made this regularly at the same time as I become growing up. She's been long gone for thirteen years, but I still make this as a minimum once a 12 months to rave reviews. No one has ever had something like this however everyone who likes rhubarb loves it. It makes plenty, but while my husband takes this to paintings, I only get the empty pan returned! Prep time is based on having to cut your rhubarb. If already cut, lessen to half-hour."

Ingredients :

  • 2 cups all-reason flour
  • 2 cups short cooking oats
  • 3/4 cup packed brown sugar
  • 3/4 cup vegetable shortening
  • half of teaspoon salt
  • eight cups sliced sparkling rhubarb
  • 12 eggs
  • 1 cup white sugar
  • half of cup all-reason flour
  • 1 pinch salt
  • half teaspoon ground cinnamon, or to flavor
  • 2 tablespoons butter, reduce into small chunks - or as needed

Instructions :

Prep : 45M Cook : 24M Ready in : 7H45M
  • Preheat oven to 350 degrees F (a hundred seventy five stages C).
  • Mix 2 cups flour, oats, brown sugar, vegetable shortening, and half of teaspoon salt in a huge mixing bowl until the elements are crumbly. Reserve three/four cup of the crust mixture in a bowl and press final crust aggregate into the bottom of a 9x13-inch baking pan.
  • Spread rhubarb lightly over the crust. Whisk eggs, white sugar, half cup flour, and 1 pinch of salt in a bowl until clean; pour the egg aggregate over the rhubarb. Scatter the reserved oat aggregate over the top. Dust the torte gently with cinnamon and spread small butter chunks calmly over the top.
  • Bake inside the preheated oven till a knife inserted into the middle of the torte comes out smooth, approximately 1 hour. Refrigerate at least 6 hours or overnight before serving.

Notes :

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