Rhubarb Custard Kuchen Recipe
This Rhubarb Custard Kuchen combines a tender, buttery crust with creamy vanilla custard and tangy rhubarb. A comforting, old-fashioned dessert that’s fresh, bright, and perfect for spring and summer gatherings.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9x13 inch baking dish
- Knife and Cutting Board
- Cooling rack
- Oven
Ingredients
Crust:
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 c butter room temperature
- 1-1.5 tsp vanilla extract
Filling:
- 4 eggs room temperature
- 2 cups sugar
- 1/2 cup all-purpose flour
- 1 1/2 tsp salt
- 4 cups rhubarb chopped into 1/4 to 1/2-inch pieces
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a bowl, cream together butter, powdered sugar, and vanilla. Mix in flour until a soft dough forms.
- Press dough into the bottom of the dish to form the crust. Bake for 10 minutes, then remove.
- While crust bakes, whisk together eggs, sugar, flour, and salt in a large bowl.
- Fold in chopped rhubarb until evenly coated.
- Pour custard mixture over the warm crust.
- Return to oven and bake for 40–45 minutes, or until the custard is set and lightly golden.
- Let cool completely before slicing and serving.
