Rhubarb Custard Torte
|Butter||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Coarsely chopped rhubarb||1 1⁄2 Pound (6 cups / 750 gram)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Finely grated lemon rind||2 Teaspoon|
|Icing sugar||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
In large bowl, beat butter with sugar; beat in egg yolks until light and fluffy.
Stir together flour, baking powder and salt; add to egg mixture, mixing with hands until crumbly.
Press two-thirds of the mixture onto bottom of 10-inch (3 L) springform pan.
Bake in 400°F (200°C) oven for 10 minutes or just until light golden.
Press remaining mixture up side of pan.
FILLING: In heavy stainless steel saucepan, combine rhubarb, granulated sugar, tapioca and cinnamon; let stand for 15 minutes.
Stir in 1/4 cup (50 mL) water; bring to boil.
Reduce heat to medium-low; cover and cook, stirring often, for about 10 minutes or until thickened and rhubarb is tender but not mushy.
Let cool slightly; pour over crust.
In large bowl, whisk eggs for about 2 minutes or until frothy; stir in sour cream, brown sugar, lemon rind and vanilla.
Pour over rhubarb; bake in 350°F (180°C) oven for about 1 hour or until top is golden and custard is set.
Let cool; cover and refrigerate for at least 3 hours or up to 12 hours.