Category: Recipes

At the first signs of spring, I want to fill my kitchen with fresh flavors and colors. This pretty pink dessert will grace any springtime spread, from elegant brunches to simple suppers. The tart flavor of rhubarb marries surprisingly well with a sweet custard filling inside a delicate crust. It’s dainty enough for tea parties, yet simple enough for busy weekdays.

Even better, it’s quick to prepare: you can make the crust and filling in the time it takes to heat your oven! (Well, admittedly, my oven takes longer than most to preheat. Give yourself about 20 minutes.)

Last but not least among its virtues, this rhubarb custard kuchen is always a favorite treat–even among those who profess to dislike rhubarb! If you have such a one in your family, I suggest you serve him this dessert, and see if he doesn’t change his mind about rhubarb!

What is a kuchen?

“Kuchen” is a German word for cake. Usually, it means a cake that is served with coffee. There are several different types of German cakes that fit this definition, but one common type is the custard kuchen. Custard kuchens can be more cake-like or more pie-like depending on how thick the crust is. They usually have a creamy, custardy layer with fruit on top, and a thick or thin crust on the bottom.

Many traditional recipes contain little sugar; they are mostly sweetened by the fruit they contain. This recipe, you will note, has a fair amount of sugar! That is needed to balance out the tartness of the rhubarb. (You could probably decrease the sugar a little with no ill results, if you think this looks like too much. I would rather rest assured that my family will eat it!) This particular recipe is an old family recipe. I adapted it slightly from a recipe handwritten by my great-grandmother.

Method

Prepare the crust

Preheat your oven to 350 degrees F.

For the crust, combine the flour, sugar, and salt in a medium size mixing bowl. Cut the cold butter into small pieces, then cut it into the flour mixture until crumbly. You may use a pastry blender, a fork, or the tips of your fingers to work the butter into the flour. It should be thoroughly incorporated, so that you can’t see any chunks of butter larger than a small pea. I find it helpful to finish mixing with my fingers, even if I start with a pastry blender. This allows me to feel the mixture and make sure there are no big pieces of butter hiding!

Pour the crust mixture into a 7×11-inch baking pan with sides at least one inch high. If you don’t have this size of pan, you can also use a 13×9-inch baking pan.

NOTE: if you use a larger pan, make sure to read through the recipe first and note the adjustments you will need to make!

Press the crust mixture into the bottom of the pan and about one inch up the sides. You will note that the crust is very crumbly and delicate. That’s fine; it can be spread very thinly. Just make sure there aren’t any holes in it.

If you are using a 13×9-inch pan, you will not need to press the crust mixture very high up the sides. (Nor will you be able to!) Make sure the bottom of the pan is covered with crust, then press it as far up the sides as you can. One-half inch is fine.

Set the pan aside carefully. Try not to jar it, as the crust mixture will shift easily. If this happens, just use your fingertips to spread it back as evenly as you can.

Adding the rhubarb

You may use fresh or frozen rhubarb for this recipe. If you choose to use frozen rhubarb, don’t thaw it before preparing the kuchen, or you will end up with a mushy mess! The rhubarb should be chopped into 1/2-inch thick slices. You may use green or red rhubarb; but red is, of course, much prettier!

The amount of rhubarb you need will depend on the size of pan you use. As a guideline, it should be about 2-3 cups. You may need a bit more if you are using a 13×9-inch pan. Or if you like rhubarb a lot!

Carefully spread the chopped rhubarb in a single layer on top of the crust mixture. Use as much as you need to cover the crust.

Making the custard

The last step is preparing the custard filling. In a medium size mixing bowl, beat 3 eggs with a fork. Stir in the sugar, light cream, and a dash of salt. If you can’t find light cream, use half & half. Or mix heavy cream with milk. In a pinch, you can even use whole milk. It won’t affect the consistency.

Stir the custard mixture until it is well combined. Then pour it evenly over the rhubarb in the pan. Bake the kuchen for 45-50 minutes if using a 13×9-inch pan, or for 50-60 minutes if using an 11×7-inch pan. The center should be set and the edges slightly browned.

Set the pan on a wire rack to cool. Chill at least 2 hours before serving. You may dust the kuchen with confectioner’s sugar just before serving, if you wish.

This rhubarb custard kuchen will keep in the refrigerator for 4-5 days, but ours never lasts that long!

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4.58 from 7 votes

Rhubarb Custard Kuchen

This pretty dessert will grace any table, from elegant brunches to simple suppers. Tart rhubarb with creamy custard is the perfect spring treat!

Prep Time20 minutes mins

Cook Time1 hour hr

Chilling2 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Dessert

Cuisine: German

Keyword: Brunch, Custard, Dessert, Kuchen, Rhubarb

Servings: 18 to 24 servings

Author: kimberly

Ingredients

• 1 cup all-purpose flour unbleached
• 2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold butter
• 2-3 cups rhubarb chopped in 1/2" pieces
• 3 eggs lightly beaten
• 1 1/2 cups sugar
• 1/2 cup light cream or half & half
• dash salt
• 2 tsp confectioner's sugar optional

Instructions

• Preheat oven to 350 degrees F. Prepare crust: mix together flour, sugar, and salt in a medium mixing bowl. Cut in butter with a pastry blender or fork until the mixture resembles fine crumbs.
• Pat crust mixture into the bottom and sides of an 11×7" pan. Crust should come at least 1" up the sides of the pan.
• Line crust with pieces of chopped rhubarb. Use enough for a single layer of rhubarb pieces.
• Prepare custard: in a mixing bowl, lightly beat 3 eggs. Stir in sugar, salt, and light cream. Pour the custard mixture over rhubarb.
• Bake for 50-60 minutes, until the center is set and the edges begin to brown. Cool pan on a wire rack. Chill for at least 2 hours before serving. Dust with confectioner's sugar just before serving, if desired.

Notes

You may use fresh or frozen rhubarb for this recipe.

To prepare in a 13×9″ pan: press crust mixture into bottom of pan and 1/2″ up sides. You will need more rhubarb, at least 3 cups. Bake for 45 minutes.

I love waking up to a warm, comforting breakfast on chilly mornings. But I don’t always have time to prepare something fancy, especially on weekdays. That’s why this overnight baked oatmeal is a perfect choice when you need to feed your family something filling and nutritious that doesn’t take much time to prepare. Just take it out of the refrigerator and pop it in the oven when you get up, and enjoy a delicious breakfast in less than half an hour!

If you have some time to spare in the morning, you can still mix it up while the oven is heating. The batter is very simple, and it only takes a few minutes to stir everything together.

Best of all, you can change up the flavors very easily. I adapted an Amish recipe for a simple baked oatmeal, and added fruit and spices. You can use peaches instead of apples, dried fruit instead of fresh, maple extract instead of vanilla… whatever strikes your fancy!

I hope your family enjoys this warm, cozy breakfast as much as mine does. Be sure to serve it with plenty of milk and cream for extra protein and creamy goodness!

If you have a picky eater who doesn’t like the texture of oatmeal cooked on the stove, try this baked oatmeal recipe! It’s crumbly rather than sticky and mushy, so your picky eater might just love it!

Method

Melt the butter in a microwave or on the stovetop. Cool slightly and pour into a large mixing bowl before adding the brown sugar and eggs. Mix thoroughly and set aside.

In another bowl, combine the quick oats, salt, baking powder, and spices. You can use cinnamon alone, or with nutmeg, or go all out and add cloves and ginger as well! If you do choose to use more spices, stick to 1/4 teaspoon of each additional spice. Stir well to evenly distribute the spices.

You can certainly substitute regular rolled oats for the quick oats if you are preparing the oatmeal the night before. Regular rolled oats don’t work so well if you prepare the oatmeal right before baking, because they don’t have as much time to soak up liquid, and the resulting texture is a bit chewy.

Pour the oat mixture into the butter mixture and stir well to combine. Add the milk and vanilla extract, if desired.

If you are mixing this up at night, use 1-1/3 cups of milk. If you are mixing it in the morning just before baking, use only 1 cup of milk. The reason is that the oats will soak up more liquid as they sit, so the oatmeal will dry out too much if you leave it overnight with only 1 cup of milk.

Last, mix in the chopped apple pieces. Feel free to add some chopped nuts if you like; 1/2 cup should be enough.

Butter a 13×9″ baking dish. Pour the oatmeal mixture into the dish and cover tightly with plastic wrap. Refrigerate overnight.

In the morning, preheat your oven to 350 degrees F. Remove the plastic wrap from the baking dish. Bake uncovered for 25-30 minutes, until the center is set and the edges are just beginning to brown.

Serve warm with milk and cream. You can serve this apple cinnamon baked oatmeal straight from the oven; the milk or cream poured over the oatmeal will cool it enough for even the littlest mouths!

For more cozy and comforting recipes, try this Best Banana Bread or Cranberry Sweetheart Scones!

Enjoy!

~Kimberly

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Overnight Apple Cinnamon Baked Oatmeal

Warm, spicy apples and cinnamon mixed with oatmeal in a make-ahead dish you prepare the night before makes this comforting breakfast easy as pie!

Prep Time10 minutes mins

Cook Time25 minutes mins

Refrigeration8 hours hrs

Total Time8 hours hrs 35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Apple, Cinnamon, Oatmeal

Servings: 8

Author: kimberly

Ingredients

• 1/2 cup butter melted
• 2/3 cup brown sugar
• 2 eggs
• 3 cups quick oats
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg optional
• 1-1/3 cup milk
• 1 tsp vanilla extract optional
• 1 small tart apple peeled and chopped

Instructions

• Combine melted butter and brown sugar in a large mixing bowl. Add eggs, stirring well to combine.
• In another bowl, combine oats, baking powder, salt, cinnamon, and nutmeg if desired. Mix thoroughly.
• Pour oat mixture into butter mixture, stirring well. Add milk and vanilla extract, if desired.
• Stir in the chopped apple pieces.
• Butter a 13×9" baking pan. Pour oatmeal mixture into the pan. Cover tightly with plastic wrap and refrigerate overnight.
• In the morning, preheat your oven to 350 degrees F. Bake the oatmeal uncovered for 25-30 minutes, until the center is set and edges are just beginning to brown.
• Serve warm with milk and cream.

Notes

You may substitute regular rolled oats for quick oats if you prepare this the night before.

If you are preparing this dish in the morning, reduce milk to 1 cup.

Looking for a special side dish to go with a holiday meal? This baked butternut squash with cranberries and pecans is full of delicious flavors that complement each other perfectly! The vibrant colors will liven up any meal with deep orange and crimson.

This sweet, creamy side dish goes well with roasted chicken or turkey. Cooking the squash ahead of time lets you whip up this dish in just 20 minutes! Now that’s a side dish even I can manage!

As winter settles in, I have been craving squashes and warm winter comfort foods. Soup is my go-to for nutritious, comforting winter fare. However, there are only so many soups I’m allowed to make in a week, so I had to get creative and find other uses for my beloved squashes.

This recipe was adapted from one my mother has made for years. Her butternut squash bake has been a part of Thanksgiving and Christmas dinners for as long as I can remember.

The original recipe is wonderful as it is, but I was hoping for something a little different. The results were even better than I expected! This pretty side dish has already become a part of our family traditions!

Method

Cook your squash

I like to cook squashes ahead of time, in the oven, while I’m baking something else. That way, I’m not heating the oven just for squash, and the cooked squash has plenty of time to cool before I need it. No more burnt fingers while trying to peel the skins off of steaming squash!

You can store cooked squash in the refrigerator for a few days before using it.

To prepare your squash for cooking, cut in half lengthwise with a large, sharp knife. If your squash is very large, you may wish to cut it widthwise first, so the pieces will be smaller and fit in a pan better.

Scoop out the pulp and seeds with a spoon and discard. Place the squash pieces cut side down in a baking pan with sides. Butternut squashes do not have as much water in them as pumpkins, but I’m still wary of spilling any hot juices.

Place the pan on a low rack in a hot oven, and cook until the squash is very tender. This will take between one and three hours, depending on the size of the squash and the oven temperature.

Oven temperatures between 300-375 degrees F will work for cooking squash. Be careful with higher temperatures, as the squash can burn before it cooks through. If I am using my oven specifically for cooking squash, I heat it to 350 degrees F so it won’t take all day!

When the squash is cooked, cool it in the pan. When cool enough to handle, peel off the skin. You may mash or puree the cooked squash to obtain an even texture.

Prepare the squash bake

Preheat your oven to 350 degrees F. Butter a 13×9″ baking dish or 1.5 quart casserole dish.

Put the cooked butternut squash in a large mixing bowl. If you have not mashed it yet, do so now.

Note: if the squash has been refrigerated, I recommend warming it in the microwave or on the stove before you add the other ingredients. This step isn’t absolutely necessary, but it will help everything mix together evenly.

Add the butter and mix well. If the squash is warm enough, the butter will melt right in. If your squash is cold, you will want to use softened butter so it will mix in better.

Add the sugar, eggs, light cream, and vanilla. Mix well, scraping the sides of the bowl.

Pour the squash mixture into the prepared pan. Bake for 30 minutes.

Prepare the topping

In a small bowl, mix together the butter, brown sugar, oats, cinnamon, allspice, and chopped pecans. Stir in the dried cranberries.

Remove the squash bake from the oven after 30 minutes of baking. Sprinkle topping mixture evenly over the surface.

Letting the squash mixture bake partially allows the top to firm up enough that the topping won’t sink into the filling. You want it to sit nicely on top!

Return the pan to the oven and continue to bake for another 25-30 minutes, until the filling is set and the topping is lightly browned.

Remove from the oven and cool slightly before serving.

This recipe goes well with Cranberry Scones!

Happy baking!

~Kimberly

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Baked Butternut Squash with Cranberries

This festive side dish will add bright color and sweet flavors to your special meals!

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Butternut Squash, Cranberry, Holidays, Squash

Servings: 12

Author: kimberly

Ingredients

• 3 cups butternut squash cooked, mashed
• 1/3 cup butter softened
• 3/4 cup sugar
• 3 eggs lightly beaten
• 1 cup light cream or half & half
• 1 tsp vanilla extract

Topping Ingredients

• 2 tbsp butter melted
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/2 cup rolled oats
• 1/4 cup pecans chopped
• 1/3 cup dried cranberries

Instructions

• Preheat your oven to 350 degrees F. Butter a 13×9" baking pan or 1.5-quart casserole dish.
• Place the mashed, cooked butternut squash in a large mixing bowl. Add the butter and mix well.
• Stir in the sugar, eggs, light cream, and vanilla extract.
• Pour the squash mixture into the prepared pan. Bake for 30 minutes.

Prepare the Topping

• In a small mixing bowl, combine the melted butter, brown sugar, cinnamon, allspice, oats, and chopped pecans. Mix well.
• Stir in the dried cranberries.
• Remove the squash bake from the oven after 30 minutes. Sprinkle the topping mixture evenly over squash.
• Return the pan to the oven and continue to bake for 25-30 minutes, until squash is set and topping is lightly browned. Cool slightly before serving.

Notes

For instructions on roasting butternut squash for this recipe, see Method above.