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.
Original recipe makes 1 9×13-inch pan
Ingredients
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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PREP
45 mins
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COOK
1 hr
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READY IN
7 hrs 45 mins
Directions
- 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
Calories: 241 kcal
Carbohydrates: 31.7 g
Cholesterol: 108 mg
Fat: 10.5 g
Fiber: 1.8 g
Protein: 5.8 g
Sodium: 111 mg
