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.
Ingredients
- 2 cups all-purpose flour
- 2 cups quick cooking oats
- 0.75 cups packed brown sugar
- 0.75 cups vegetable shortening
- 0.5 teaspoons salt
- 8 cups sliced fresh rhubarb
- 12 eggs
- 1 cup white sugar
- 0.5 cups all-purpose flour
- 1 pinch salt
- 0.5 teaspoons ground cinnamon , or to taste
- 2 tablespoons butter , cut into small chunks - or as needed
Instructions
-
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.
Nutrition Facts
Per serving
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