My mother used to make this frequently when I was a child. I still make this at least once a year to acclaim, even though it’s been 13 years after she passed away. Nobody has ever tasted anything like it, but rhubarb lovers like it. Although it makes a lot, I only ever receive the empty pan back when my husband takes it to work. Preparation time is dependant on how much rhubarb needs to be sliced. Reduce to 30 minutes if already shortened.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Additional Time: | 6 hrs |
| Total Time: | 7 hrs 45 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups quick cooking oats
- ¾ cup packed brown sugar
- ¾ cup vegetable shortening
- ½ teaspoon salt
- 8 cups sliced fresh rhubarb
- 12 eggs
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pinch salt
- ½ teaspoon ground cinnamon, or to taste
- 2 tablespoons butter, cut into small chunks – or as needed
Instructions
- 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 9×13-inch baking pan.
- 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.
- 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.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 95 mg |
| Sugars | 16 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I read reviews that stated it was missing something so I added a tsp of vanilla to the custard. I would not make it again as written. The crust and topping should be made with butter not shortening. I should have seen that right off. We prefer things tart so I cut down on the sugar in both the custard and crust and it was plenty sweet enough. I will look for another recipe.
This had a dryish crust( and I actually put a bit extra butter). The custard layer was very ‘eggy’
I fell in love with rhubarb custard pie (but I’m not a great pie crust maker) and have always loved an oatmeal crumble so this was a wonderful fit for my tastes. I cut the recipe in half and used a round cake pan, lowered the sugar a little and felt it turned out great. Not overly sweet or tart. There seemed to be a little more crust/topping than custard so next time I would like to lessen that and/or maybe increase the custard (but it barely fit in the 9″ pan). It seems it would be great with a little flaked coconut in either the crust or the custard. Great recipe for little work. Really glad I found this. Thanks kittymom for sharing.
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.
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.
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.