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Rhubarb Custard Kuchen

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

GETTING READY
1. Preheat oven to 350°F before baking.

MAKING
2. Take a mixing bowl, add flour, baking powder, sugar and salt and stir well. Add butter, milk and egg yolk and blend well.
3. Take a 9 by 13 inch baking pan and pat in the dough.
4. Prepare rhubarb-sugar mixture and top the crust.
5. Beat in egg yolks along with 1 tbsp flour in a bowl to blend thoroughly. Beat egg whites and fold into yolk mixture. Fold sour cream, salt and orange peel into egg mixture.
6. Top rhubarb with custard and bake for 45 minutes.

SERVING
7. Serve chilled or warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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