 | | Directions |
- 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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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9x13 baking dish, large mixing bowl, medium mixing bowl
Servings: 15
Serving Size: 2
|  | | 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 |
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