Rhubarb Custard Kuchen

Name: Rhubarb Custard Kuchen
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup flour; 2 tbsps sugar; 1/4 tsp salt; 1/2 cup cold butter; 2 1/2 cups chopped rhubarb, in 1/2" pieces; 2 eggs and 2 egg yolks (or 3 eggs); 1 1/2 cups sugar; dash of salt; 1/2 cup 10% cream; 1 tsp vanilla

1 step

Prep:10minCook:1h

A buttery shortbread crust filled with creamy custard and topped with tangy, sweet rhubarb. For when you feel like rhubarb custard pie but don't like making pies.

Updated at: Wed, 18 Jun 2025 12:45:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories164 kcal (8%)

Total Fat6.7 g (10%)

Carbs24.5 g (9%)

Sugars18.6 g (21%)

Protein2 g (4%)

Sodium62 mg (3%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

1 cupflour

2 tbspssugar

¼ tspsalt

½ cupbutter

cold

2 ½ cupsrhubarb

chopped, in 1/2" pieces

1 ½ cupssugar

1 tspvanilla

Instructions

Step 1

Mix flour, 2 tbsp sugar and 1/4 tsp salt together then cut in the cold butter with a pastry blender or 2 knives. When crumbly press into an 11 X 7" baking pan with 1" up the sides. Distribute the chopped rhubarb evenly over the crust in a single layer. Now prep the custard. In a bowl mix the eggs, sugar, salt, cream and vanilla together and pour over the rhubarb. Bake at 350°F for 55-60 minutes. The edges should be golden and the center just a little bit jiggly. It will set when cooled. Chill in the fridge for 2 hours before cutting. That's spring right there!

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