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Rhubarb Custard Kuchen

Holiday.Cook's picture
Ingredients
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Baking powder 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Egg yolk 1
  Milk 2 Tablespoon
  Rhubarb 4 Cup (64 tbs), diced (Heaping Cups)
  Sugar 1 1⁄8 Cup (18 tbs)
  Egg yolks 2
  All purpose flour 1 Tablespoon
  Egg whites 3 , beaten stiff
  Sour cream 1⁄2 Cup (8 tbs)
  Grated orange peel 1 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

Preheat oven to 350° F.
In a mixing bowl, stir together flour, salt, sugar, and baking powder.
Blend in butter, egg yolk, and milk.
Pat dough into a 9 x 13-inch baking pan.
In a bowl, mix together rhubarb and sugar; spread over crust.
In a separate bowl, beat egg yolks with 1 tablespoon flour until well blended.
Fold in stiffly beaten egg whites.
Fold in sour cream, orange peel, and salt.
Pour custard over rhubarb.
Bake for 45 minutes

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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1 Comment

Erica.Bargmann's picture
I made this recipe a while ago and I have to say, it was AMAZING! Thanks for sharing!