Rhubarb Custard Torte

Note:  I adapted this recipe slightly by using part brown sugar in the custard and I also added fresh strawberries in addition to the rhubarb

Makes 1 - 9 inch by 13 inch torte

For the custard:

2 eggs
1 cup white sugar
1/2 cup brown sugar
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt 
3 cups fresh rhubarb, preferably red, sliced into pieces about a quarter-inch wide
1 cup fresh strawberries, halved and sliced a quarter-inch wide

For the crust

3/4 cup butter
1 1/2 C flour
7 T sugar

Preheat the oven to 350F. 

To make the custard, beat the eggs in a large bowl and add the sugar. Cream that combination slightly then add the flour, baking powder, and salt. Then, add the rhubarb and strawberries and mix together. Allow the mixture to sit for about 30 minutes, so the rhubarb and strawberries have a chance to release their juices slightly.

To make the crust, cut the butter into the flour and sugar, as you would a pie crust. The butter should be cold.  You can use a pastry cutter or just blend with your fingers until it resembles course meal. Press this into a 9" by 13" pan.

Pour the custard over the crust and smooth it evenly.  Bake at 350°F for 30–45 minutes (mine took a full 45 minutes). Bake it long enough so that the torte is set and slightly golden, but not toasty brown.
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