Description
This Irresistible Rhubarb Custard Kuchen is a creamy and tart baked dessert featuring a buttery crust, fresh rhubarb, and a smooth custard filling. It’s a perfect springtime treat that balances the tang of rhubarb with a rich, sweet custard, baked to a golden perfection and optionally dusted with powdered sugar.
Ingredients
Scale
For the Crust
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tbsp cold water
For the Filling
- 3 cups fresh rhubarb, sliced into ½-inch pieces
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
For Serving
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Form Dough: In a separate small bowl, whisk together the egg yolk with 2 tablespoons of cold water. Add this mixture to the flour and butter mixture, stirring until a dough starts to form. Add an additional tablespoon of cold water if necessary to bring the dough together.
- Press Dough into Pan and Bake: Evenly press the dough into the bottom and up the sides of a 9-inch tart pan or pie dish. Bake the crust for 10 minutes to partially cook it.
- Prepare Custard Filling: While the crust is baking, whisk together the granulated sugar and flour in a large bowl. Add the eggs, heavy cream, and vanilla extract, whisking until the mixture is smooth and fully combined.
- Assemble Kuchen: Once the crust is partially baked, scatter the sliced rhubarb evenly over it. Pour the custard mixture gently over the rhubarb.
- Bake the Kuchen: Return the pan to the oven and bake for 40 to 45 minutes, or until the custard is set and the top turns lightly golden.
- Cool and Serve: Remove the kuchen from the oven and let it cool completely. Optionally dust with powdered sugar before slicing and serving. The dessert can be enjoyed chilled or at room temperature.
Notes
- If the rhubarb is very tart, increase the sugar slightly to adjust sweetness to taste.
- This dessert is delicious served chilled or at room temperature, making it versatile for any occasion.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
