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Rhubarb Custard Kuchen

Rhubarb Custard Kuchen: A Nostalgic Spring Dessert Delight

This Rhubarb Custard Kuchen is a nostalgic spring dessert, blending tart rhubarb with creamy custard, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1/2 cup sugar For a lower-calorie alternative, consider using a sugar substitute.
  • 1/4 teaspoon salt Essential for taste; do not omit.
  • 1/2 cup cold butter, cubed Use unsalted butter for better control over sweetness.
  • 1 large egg yolk Substitution with a flaxseed egg may work for a vegan option.
  • 3 tablespoons milk Use any non-dairy milk for lactose intolerance.
For the Custard Filling
  • 2 cups fresh rhubarb, diced Fresh is best; frozen can be used but adjust pre-baking hydration.
  • 3/4 cup sugar (for custard filling) May vary based on rhubarb tartness; taste before adding.
  • 1/4 cup all-purpose flour (for custard) Essential for texture; substitutions may alter consistency.
  • 1/4 teaspoon ground nutmeg Cinnamon can be used as an alternative.
  • 2 large eggs Flaxseed meal may substitute for vegan options, though texture will differ.
  • 1 cup heavy cream Can substitute with full-fat coconut milk for a dairy-free version.

Equipment

  • 9-inch square baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
  2. In a large mixing bowl, combine all-purpose flour, sugar, and salt. Cut in the cold butter until it resembles coarse crumbs.
  3. Whisk together the egg yolk and milk, then stir this into the flour-butter mixture to form a soft dough. Press into the prepared pan.
  4. Scatter the diced rhubarb evenly over the crust.
  5. Whisk together sugar, all-purpose flour, and nutmeg, then beat in the eggs and heavy cream until smooth.
  6. Pour the custard mixture over the rhubarb and bake for 40-45 minutes until set.
  7. Let the Kuchen cool completely in the pan before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze slices for up to 2 months.

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