Description
Irresistible Rhubarb Custard Kuchen is a classic German-American dessert featuring a buttery crust filled with a sweet and tangy rhubarb mixture and topped with a smooth, creamy custard. This springtime treat perfectly balances tart rhubarb with a rich custard topping, making it a delightful dessert to enjoy warm or chilled.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg, separated
- 2 to 3 tablespoons cold water
Filling
- 3 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
Custard Topping
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Prepare the crust: Preheat your oven to 375°F. In a medium bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. In a small bowl, beat the egg yolk with 2 tablespoons cold water, then stir into the flour mixture to form a soft dough. Press this dough evenly into the bottom and up the sides of a greased 9-inch tart pan or pie dish.
- Make the filling: In a separate bowl, combine the chopped rhubarb with sugar and flour, tossing well to coat. Spread this rhubarb mixture evenly over the prepared crust.
- Prepare the custard topping: Whisk together the heavy cream, sugar, flour, vanilla extract, and egg until the custard is smooth and well combined. Pour this custard gently over the rhubarb layer, making sure it covers the filling evenly.
- Bake the kuchen: Place the tart pan in the preheated oven and bake for 40 to 45 minutes, or until the custard topping is set and has a light golden color. Once baked, remove from the oven and let it cool to room temperature before serving.
- Serve and store: Serve slices warm or chilled. Refrigerate any leftovers to keep the kuchen fresh for several days.
Notes
- Fresh rhubarb works best for this recipe, but frozen rhubarb can be used if thawed and well-drained.
- For extra indulgence, serve with whipped cream or vanilla ice cream.
- Make sure the crust is pressed evenly for consistent baking.
- Allow the kuchen to cool fully to let the custard set properly before cutting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
