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Rhubarb Custard Kuchen Recipe

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Rhubarb Custard Kuchen is a delightful German-style dessert featuring a buttery crust filled with a creamy custard mixture and topped with tart rhubarb pieces. This kuchen balances the tangy flavor of rhubarb with a smooth, sweet custard, making it a perfect treat for spring and summer gatherings.

Ingredients

Crust

  • 1 cup unbleached all-purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup cold butter

Filling

  • 2-3 cups rhubarb, chopped into 1/2" pieces
  • 3 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 1/2 cup light cream or half & half
  • dash of salt
  • 2 tsp confectioner's sugar, optional for dusting

Instructions

  1. Prepare the crust: In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the dough evenly into the bottom and slightly up the sides of a greased tart or springform pan.
  2. Prebake the crust: Preheat your oven to 375°F (190°C). Bake the crust for about 10 minutes or until it just begins to set but not brown. Remove from oven and set aside.
  3. Prepare the filling: In a bowl, whisk together the lightly beaten eggs, sugar, light cream or half & half, and a dash of salt until well combined and smooth.
  4. Assemble the kuchen: Spread the chopped rhubarb evenly over the prebaked crust. Carefully pour the custard mixture over the rhubarb, ensuring it settles evenly without overflowing.
  5. Bake the kuchen: Place the assembled kuchen back into the preheated oven and bake for 40 to 50 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
  6. Cool and serve: Remove the kuchen from the oven and allow it to cool completely on a wire rack. Optionally, dust the top with confectioner's sugar before slicing and serving.

Notes

  • Use cold butter for the crust to achieve a flaky texture.
  • Adjust the amount of rhubarb based on tartness preference; 2 cups for less tart, 3 cups for more.
  • Light cream or half & half can be substituted with whole milk for a lighter custard, though the texture may be less creamy.
  • Letting the kuchen cool completely ensures the custard sets properly for clean slices.
  • This kuchen is best eaten within 2 days and stored covered in the refrigerator.

Find it online: https://recipethrive.com/rhubarb-custard-kuchen-recipe/