rhubarb custard kuchen

Few desserts bring the warm, homey feeling of early spring like a Rhubarb Custard Kuchen.

Irresistible Rhubarb Custard Kuchen : Creamy Bake 

(2 sticks) unsalted butter, softened

sugar

all-purpose flour

salt

eggs

heavy cream or whole milk

vanilla extract

rhubarb

Preheat your oven to 350°F (175°C). Lightly grease your baking dish or line it with parchment paper.

In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until crumbly. Press the mixture firmly into the bottom of your prepared baking dish.

Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.

In a large bowl, whisk the eggs, sugar, and flour until smooth. Gradually add cream and vanilla extract, whisking until fully combined.

Evenly scatter the chopped rhubarb over the warm crust.

Carefully pour the custard mixture over the rhubarb, making sure it spreads evenly across the pan.

Return to the oven and bake for 40–45 minutes, or until the custard is set but still slightly jiggly in the center and the top is just beginning to turn golden.

Let the kuchen cool at room temperature for at least 30 minutes. Chill in the refrigerator before slicing for best texture.

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Irresistible Rhubarb Custard Kuchen...

Top 2 rhubarb custard kuchen recipes from across the web

The most viewed rhubarb custard kuchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Irresistible Rhubarb Custard Kuchen...

Irresistible Rhubarb Custard Kuchen...

The most viewed rhubarb custard kuchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine