Description
Irresistible Rhubarb Custard Kuchen is a delightful German-American dessert combining a tender buttery crust, tangy rhubarb, and a smooth, creamy custard topping. Perfect for spring baking, this luscious kuchen offers a harmonious blend of sweet and tart flavors with a melt-in-your-mouth texture.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 to 3 tablespoons cold water
For the Filling:
- 3 cups chopped fresh rhubarb
- 1 ¼ cups granulated sugar, divided
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For Garnish:
- Powdered sugar for dusting (optional)
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). In a medium bowl, combine the flour, 2 tablespoons of sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture looks like coarse crumbs. Stir in the egg yolk and just enough cold water (2 to 3 tablespoons) until the dough starts to come together.
- Form the crust: Press the dough evenly into the bottom of a greased 9×13-inch baking dish, making sure it’s well spread and compact. This will form the buttery base of your kuchen.
- Add the rhubarb: Evenly spread the 3 cups of chopped fresh rhubarb over the crust. Sprinkle ¾ cup of the granulated sugar over the rhubarb to balance its tartness.
- Make the custard: In a separate bowl, whisk together the eggs, heavy cream, the remaining ½ cup sugar, vanilla extract, and 2 tablespoons of flour until smooth and well combined. This mixture will create the rich custard layer.
- Assemble the kuchen: Pour the custard mixture evenly over the rhubarb and crust, ensuring it coats the fruit and fills the dish uniformly.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes or until the custard is set in the middle and the top is lightly golden brown.
- Cool and serve: Allow the kuchen to cool completely before slicing to ensure clean cuts. For an elegant touch, dust the top with powdered sugar just before serving, if desired.
Notes
- Fresh rhubarb is preferred for the best flavor, but frozen rhubarb can be used if thawed and well drained.
- For extra richness, substitute heavy cream with half-and-half.
- This dessert tastes delicious chilled or at room temperature.
