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!
Servings: 18 to 24 servings
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 11x7" 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 13x9" 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.