Rhubarb Cake with Custard Filling Recipe

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With its rich custard filling sandwiched between a scrumptious top and bottom buttery crust, this fantastic rhubarb dessert recipe is another great way to use that abundant spring rhubarb crop.
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Servings:
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Ingredients
  • CRUST
  • 2 cups flour
  • 1/2 tablespoon cinnamon
  • 3/4 cup brown sugar - packed
  • 1/2 teaspoon salt
  • 3/4 cup shortening - butter flavored
  • 2 cups quick oats
  • FILLING
  • 8 eggs
  • 3 cups sugar
  • 1/2 cup flour
  • dash salt
  • 6 cups fresh or partially thawed frozen rhubarb
  • 3 tablespoons unsalted butter - cut into small pats
Container: 9x13 baking dish, large mixing bowl, medium mixing bowl
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.5 hrs
  • Preheat oven to 350 degrees.
  • In medium bowl, combine crust ingredients with fork or pastry blender. Reserve 1 cup.
  • Place the rest in bottom of 9x13x2 pan. Press down.
  • In large bowl with whisk or hand mixer, beat eggs.
  • Add in sugar, flour and salt. Mix well.
  • Add rhubarb, stir to mix.
  • Slowly pour filling on top of crust.
  • Sprinkle with reserved oat mixture.
  • Dot with butter.
  • Bake 1 to 1 hour 20 minutes, until custard is set in the center.
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