Description
This Irresistible Rhubarb Custard Kuchen is a creamy and tart German-inspired dessert that beautifully combines a buttery crust with a smooth custard filling studded with tangy rhubarb. Perfectly baked to a golden finish, it offers a delightful balance of flavors and textures ideal for spring or any special occasion.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 teaspoon salt
For the Filling
- 3 cups rhubarb, chopped
- 2 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or tart pan. In a bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom and up the sides of the prepared pan.
- Bake the Crust: Bake the crust in the preheated oven for 12 to 15 minutes until it is lightly golden. This pre-baking ensures a crisp base that supports the moist custard filling.
- Prepare the Filling: While the crust is baking, whisk together the eggs, granulated sugar, heavy cream (or milk), vanilla extract, flour, and optional ground nutmeg in a bowl until smooth and combined thoroughly.
- Assemble Kuchen: Once the crust is warm, evenly spread the chopped rhubarb over it. Then, carefully pour the custard mixture over the rhubarb to cover evenly.
- Bake the Kuchen: Return the assembled kuchen to the oven and bake for 40 to 45 minutes, or until the custard is set and the top turns a delicate golden color. Avoid overbaking to keep a creamy texture inside.
- Cool and Serve: Let the kuchen cool completely before slicing to allow the custard to firm up. Serve it at room temperature or chilled, optionally dusted with powdered sugar or topped with whipped cream for extra indulgence.
Notes
- You can use fresh or frozen rhubarb; if using frozen, make sure to thaw and drain excess moisture before using.
- This dessert pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.
- For a lighter version, substitute heavy cream with whole milk.
- Ensure the custard filling is smooth by whisking well to avoid lumps from the flour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
