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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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
3 cups sugar
1/2 cup flour
6 cups fresh or partially thawed frozen rhubarb
3 tablespoons unsalted butter - cut into small pats
:9x13 baking dish, large mixing bowl, medium mixing bowl
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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