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Rhubarb Custard Torte

Chef.at.Home's picture
Ingredients
  Butter 3⁄4 Cup (12 tbs), softened
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
For filling
  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)
  Cinnamon 1⁄2 Teaspoon
  Eggs 6
  Sour cream 2 Cup (32 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Finely grated lemon rind 2 Teaspoon
  Vanilla 1 Teaspoon
  Icing sugar 1 Tablespoon
  Grated lemon rind 1 Teaspoon
Directions

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.
Let cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
5 Minutes

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