Description
Indulge in the delightful flavors of spring with this Rhubarb Custard Kuchen. A buttery crust supports a luscious custard filling with the tangy sweetness of fresh rhubarb, making every bite a treat for your taste buds.
Ingredients
Scale
For the crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 1 large egg yolk
- 2 tablespoons cold water
For the filling:
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the crust: Combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Mix egg yolk and water, add to flour mixture, and form a dough. Press into a greased 9×13-inch baking dish.
- Add rhubarb: Scatter chopped rhubarb over the crust.
- Make the custard: Whisk together eggs, sugar, cream, vanilla, and nutmeg. Pour over rhubarb.
- Bake: Bake for 45–50 minutes until custard is set and top is golden.
- Cool and chill: Cool to room temperature, then chill for at least 2 hours before slicing.
- Serve: Serve cold or at room temperature.
Notes
- If using frozen rhubarb, thaw and drain well before using.
- Try adding a sprinkle of cinnamon or sliced almonds on top for extra flavor and texture.
- This dessert pairs wonderfully with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 26 g
- Sodium: 100 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
