From www.naturalhealthyconcepts.com

Crust:

• 1.5 c. rolled oats
• 1 c. brown sugar
• 1 c. softened butter
• 1/5 c. almond flour
• 1/2 c. chopped walnuts
• 1/2 tsp. soda

Mix until crumbly.  Pat 3/4 of the mixture into a 9×13 pan.  Reserve rest of the mix for topping.

Filling:

• 5 eggs
• 2 c. turbinado sugar
• 1/3 c. almond flour
• 4 c. fresh rhubarb cut into small pieces
• Cinnamon
• Dash of sea salt
• 1 Tbsp. butter

Beat eggs, add sugar, flour and salt.  Add rhubarb to filling mixture.  Slowly pour filling into crust.  Sprinkle with remaining crust mixture.  Lightly sprinkle top of the torte with cinnamon.  Dot with dabs of butter if desired.   Bake in a 350 F. oven for 50-60 minutes.