Description
This irresistible rhubarb custard kuchen is a creamy, tart bake inspired by classic German desserts. A tender, buttery crust is layered with tangy rhubarb and topped with a rich vanilla custard that bakes into a golden, creamy finish. Perfect for spring and early summer when rhubarb is at its peak, this dessert is both comforting and elegant—ideal for brunches, coffee breaks, or sweet endings to any meal.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small cubes
- 1 large egg, beaten
For the Filling:
- 2 cups chopped fresh rhubarb
- 1 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish or springform pan to prevent sticking.
- Make the Crust: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the beaten egg until the dough comes together.
- Assemble Crust in Pan: Press the dough evenly into the bottom and slightly up the sides of the prepared pan to form an even crust layer.
- Add Rhubarb: Spread the chopped fresh rhubarb evenly over the crust to ensure every bite has a balanced tartness.
- Prepare Custard Filling: In a separate bowl, whisk together the heavy cream, eggs, sugar, flour, vanilla extract, and a pinch of salt until smooth and homogenous.
- Pour Custard Over Rhubarb: Carefully pour the custard mixture over the rhubarb, covering it evenly to create the custard topping.
- Bake the Kuchen: Bake for 45 to 50 minutes or until the custard is set and the top is lightly golden brown, signaling that it is cooked through.
- Cool and Serve: Allow the kuchen to cool completely before slicing. Serve chilled or at room temperature as preferred for the best texture and flavor.
Notes
- For a sweeter twist, sprinkle cinnamon sugar on top before baking to add a warm, spiced flavor.
- This kuchen keeps well refrigerated for up to 3 days and tastes even better the next day as the flavors meld.
