Mom's Rhubarb Custard Torte

Plenty of rhubarb flavors this eggy baked custard torte with a tasty oat crust.

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...


  • 2 cups all-purpose flour
  • 2 cups quick cooking oats
  • 3/4 cup packed brown sugar
  • 3/4 cup vegetable shortening
  • 1/2 teaspoon salt
  • 8 cups sliced fresh rhubarb
  • 12 eggs
  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon, or to taste
  • 2 tablespoons butter, cut into small chunks - or as needed

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