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!
Rhubarb Custard Kuchen
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.
Dr. Ronald Weber says
This recipe is fantastic. It tastes just like the Rhubarb Kuchen my grandmother made as did my mother. It’s so delicious. Once people have had this kuchen, a rubarb pie no longer is a satisfactory. I just made 5 of these for a potluck at church. No one had ever had Rubarb Kuchen before. Not a bite was left over.
kimberly says
I’m so glad you enjoyed this recipe, Dr. Weber!
Sandi says
This was a very delicious dessert and a hit at dinner. However, the custard was super sweet. I will make it again but only use 1 C of sugar in the custard.
kimberly says
Let me know how it turns out if you decrease the sugar!
Becky says
I was wondering if I could freeze half of this? Thank you
kimberly says
Becky, I do not think this dessert will freeze well due to the custard. However, if you do try freezing it, let me know how it turns out!
Beth says
I shared some with a friend when she was at work. She said she had one piece there and when she went home she at the other 5 pieces in one sitting! This was very easy to make and extremely tasty! I prechopped the rhubarb and assembled it on a quick break during work.
kimberly says
It is hard to stop at one piece! The sweet-tart combination is irresistible!