Mom's Rhubarb Custard Torte

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a large mixing bowl, combine 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt. Mix until the ingredients form a crumbly mixture. (5 minutes)

Recipe View 5 mins Reserve 3/4 cup of the crust mixture in a separate bowl. Press the remaining crust mixture firmly into the bottom of a 9x13-inch baking pan. (5 minutes)

Recipe View 2 mins Evenly spread the sliced rhubarb over the prepared crust. (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the eggs, granulated sugar, 1/2 cup flour, and 1 pinch of salt until the mixture is smooth and well combined. (5 minutes)

Recipe View 1 mins Carefully pour the egg mixture evenly over the rhubarb filling. (1 minute)

Recipe View 5 mins Scatter the reserved oat mixture evenly over the top of the custard. Lightly dust the torte with ground cinnamon, according to your taste. Distribute the small butter chunks evenly over the topping. (5 minutes)

Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until a knife inserted into the center of the torte comes out clean. (60 minutes)

Recipe View 6 hrs Allow the torte to cool completely at room temperature. Then, refrigerate for at least 6 hours, or preferably overnight, before serving. This allows the custard to set properly and the flavors to meld together beautifully. (360 minutes)