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.
Serving size: Complete recipe
Calories 4974 Calories from Fat 2373
% Daily Value*
Total Fat 269 g414.3%
Saturated Fat 152.5 g762.7%
Trans Fat 0 g
Cholesterol 2241.1 mg747%
Sodium 2250.5 mg93.8%
Total Carbohydrates 574 g191.2%
Dietary Fiber 22.3 g89.1%
Sugars 320.3 g
Protein 86 g171.9%
Vitamin A 189.4% Vitamin C 130%
Calcium 188.4% Iron 125.3%
*Based on a 2000 Calorie diet