Rhubarb Custard Kuchen
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Rhubarb||4 Cup (64 tbs), diced (Heaping Cups)|
|Sugar||1 1⁄8 Cup (18 tbs)|
|All purpose flour||1 Tablespoon|
|Egg whites||3 , beaten stiff|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
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