Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with this irresistible Rhubarb Custard Kuchen. A perfect dessert for any occasion!
Ingredients
Scale
Dough:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup cold butter, cubed
- 1 egg yolk
- 2 tablespoons milk
- 2 cups fresh rhubarb, chopped
Custard Filling:
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the dough: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the egg yolk and milk, then stir into the flour mixture until dough comes together. Press the dough into a greased pie dish.
- Add rhubarb: Spread the chopped rhubarb over the crust.
- Make the custard: Whisk together cream, sugar, flour, eggs, and vanilla. Pour over the rhubarb.
- Bake: Bake for 40–45 minutes until set and golden.
- Cool and serve: Let cool before slicing.
Notes
- Enhance flavor with nutmeg or cinnamon.
- Frozen rhubarb can be used—thaw and drain first.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 105mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
