MOM'S RHUBARB CUSTARD TORTE
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.
Provided by Sherri Staton Volkert
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 7h45m
Yield 24
Number Of Ingredients 12
Steps:
- 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 9x13-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 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g
GOOD OL' SUMMERTIME RHUBARB CUSTARD DESSERT WITH COOKIE CRUST
A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down.
Provided by Debber
Categories Dessert
Time 1h10m
Yield 1 13x9 pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350; butter a 13x9 pan.
- Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
- While that is cooking, cut up the rhubarb.
- In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
- When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
- While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
- At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
- Brown for five minutes; set the timer--it can burn very quickly!
- VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
Nutrition Facts : Calories 468.8, Fat 18.3, SaturatedFat 10.8, Cholesterol 125.1, Sodium 277.2, Carbohydrate 71.3, Fiber 2.6, Sugar 48.1, Protein 7.1
RHUBARB CUSTARD DESSERT
This is recipe was requested by our middle daughter for her birthday.Although, she will be 41 she has a fond memory of this dessert. It is a little bit different than the ordinary Rhubarb Pie. I usually make it in a rectangle dish instead of the pie plate. Serve with a dollop of whipped topping, yum...
Provided by Muddyboots
Categories Low Protein
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs slightly; add milk. Mix sugar, flour and nutmeg; stir in to milk mixture add Rhubard that has been cut into small pieces. Pour mixture into pastry lined pan. Dot with butter. At this time you can cover with a lattice topping or not. Sometimes I cover sometimes I don't. Bake 50 to 60 minutes in 400 degree oven.
Nutrition Facts : Calories 265.6, Fat 3.8, SaturatedFat 1.7, Cholesterol 83.9, Sodium 41.8, Carbohydrate 56.3, Fiber 1.2, Sugar 50.8, Protein 3.5
RHUBARB CUSTARD DESSERT
Make and share this Rhubarb Custard Dessert recipe from Food.com.
Provided by MMers
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Mix until crumbly.
- Press onto bottom of a 13 by 9 inch baking dish.
- Bake for 15 minutes.
- Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
- Beat at medium speed until smooth, about 2 minutes.
- With spoon, stir in rhubarb.
- Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
- Remove from oven and increase temperature to 400F degrees.
- In large bowl, beat egg whites until soft peaks form, about 2 minutes.
- Add salt and vanilla.
- Continue beating while gradually adding sugar.
- Beat until stiff peaks form.
- Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
- Continue baking for 6-8 minutes or until meringue is golden brown.
- Cool completely; store refrigerated.
Nutrition Facts : Calories 451.9, Fat 17.4, SaturatedFat 10.2, Cholesterol 141.9, Sodium 192.5, Carbohydrate 69.1, Fiber 1.6, Sugar 48.7, Protein 6.4
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