Mom's Rhubarb Custard Torte

Name: Mom's Rhubarb Custard Torte
Prep time: 7 h 45 min
Cook time: 7 h 45 min
Total time: 7 h 45 min
Yield: 15
Cuisine: Global
Ingredients: 177 milliliters packed brown sugar; 2 Tbsps butter, cut into small chunks - or as needed; 12 eggs; 118 milliliters all-purpose flour; 1 teaspoons ground cinnamon, or to taste; 473 milliliters quick cooking oats; 2 liters sliced fresh rhubarb; 1 pinch salt; 177 milliliters vegetable shortening; 237 milliliters white sugar

Mom's Rhubarb Custard Torte is a vegetarian recipe with 15 servings. One serving contains 316 calories, 7g of protein, and 16g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a very budget friendly dessert for Mother's Day. If you have cooking oats, butter, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 7 hours and 45 minutes.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable Shortening

Brown Sugar

Crust

All Purpose Flour

Oats

Salt

Equipment you will use

Mixing Bowl

Baking Pan

Spread rhubarb evenly over the crust.

Ingredients you will need

Rhubarb

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.

Ingredients you will need

Granulated Sugar

Cinnamon

Rhubarb

Butter

Spread

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Oven

Knife