Moms Rhubarb Custard Torte Food

MOM'S RHUBARB CUSTARD TORTE

Mom's Rhubarb Custard Torte image

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

Ingredients

2 cups all-purpose flour
2 cups quick cooking oats
¾ cup packed brown sugar
¾ cup vegetable shortening
½ teaspoon salt
8 cups sliced fresh rhubarb
12 eggs
1 cup white sugar
½ cup all-purpose flour
1 pinch salt
½ teaspoon ground cinnamon, or to taste
2 tablespoons butter, cut into small chunks - or as needed

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

OLD-FASHIONED RHUBARB TORTE

Old-Fashioned Rhubarb Torte image

Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour, divided
5 tablespoons confectioners' sugar
Pinch salt
1/2 cup cold butter
2 large eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream

Steps:

In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.

Nutrition Facts : Calories 349 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB CUSTARD BARS

Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB CUSTARDS

Rhubarb Custards image

This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h30m

Yield Makes 6

Number Of Ingredients 8

Ingredients

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

Steps:

Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

MY MOM'S RHUBARB CUSTARD PIE

My Mom's Rhubarb Custard Pie image

This is the ONLY pie my Mom makes. The pages of this recipe are yellowed and torn and a little stained! This is a tried and true recipe that I look forward to making every spring! This the best Rhubarb Custard Pie you will ever have!

Provided by kittycatmom

Categories Pie

Time 1h20m

Yield 1 pie, 9-12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter or 1 cup margarine, softened
2 cups flour
2 tablespoons sugar
5 cups rhubarb
6 egg yolks (save whites)
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1 cup evaporated milk
1 cup sugar
6 egg whites
1/4 cup sugar
1 teaspoon vanilla
1 pinch salt

Steps:

Preheat oven to 350 degrees.
Crust:.
In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
Filling:.
Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
Meringue:.
While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
Cover pie with meringue and follow baking instructions above.
Pie can be served warm or cold. All leftovers must be refrigerated.

MOM'S RHUBARB CUSTARD TORTE

Mom's Rhubarb Custard Torte image

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 Rhubarb Crisps and Crumbles

Time 7h45m

Yield 24

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 cups quick cooking oats
¾ cup packed brown sugar
¾ cup vegetable shortening
½ teaspoon salt
8 cups sliced fresh rhubarb
12 eggs
1 cup white sugar
½ cup all-purpose flour
1 pinch salt
½ teaspoon ground cinnamon, or to taste
2 tablespoons butter, cut into small chunks - or as needed

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

MOM'S RHUBARB CUSTARD PIE

Mom's Rhubarb Custard Pie image

This is my mother's recipe for rhubarb custard pie. I believe she got it from her mother, but I'm not really sure. This is one of my favorite pies from my childhood.

Provided by LARavenscroft

Categories Healthy

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 unbaked 9-inch pie shell
3 eggs
3 tablespoons milk
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon cinnamon
4 cups fresh rhubarb, chopped

Steps:

Preheat oven to 400 degrees.
Beat eggs, milk, sugar, flour and cinnamon in a mixing bowl until well blended.
Stir in rhubarb.
Mix well and pour into pie shell.
Bake for 45 minutes or until custard is set.

Nutrition Facts : Calories 341.5, Fat 9.7, SaturatedFat 2.6, Cholesterol 80.1, Sodium 148.5, Carbohydrate 60.2, Fiber 2.1, Sugar 44.6, Protein 4.9

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