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Delicious Rhubarb Custard Kuchen Recipe!

Rhubarb Custard Kuchen Recipe

This rhubarb custard kuchen combines a buttery shortbread crust with tangy-sweet rhubarb and creamy custard, creating a nostalgic, bakery-style dessert that’s both simple and perfect for spring gatherings.
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Course: Brunch, Dessert
Cuisine: German
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 423kcal
Author: Jacob Allen
Servings: 14

Equipment

Ingredients

Crust:

  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1 c butter room temperature
  • 1-1.5 tsp vanilla extract

Filling:

  • 4 eggs room temperature
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp salt
  • 4 cups rhubarb chopped into 1/4 to 1/2-inch pieces

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.
  • In a bowl, mix softened butter, powdered sugar, vanilla, and flour to form a crumbly dough.
    Press dough evenly into the bottom of the pan to form the crust.
  • Press dough evenly into the bottom of the pan to form the crust.
    Press dough evenly into the bottom of the pan to form the crust.
  • In a large bowl, whisk together eggs, sugar, flour, and salt until smooth.
    In a large bowl, whisk together eggs, sugar, flour, and salt until smooth.
  • Gently fold in chopped rhubarb to the custard mixture.
    Gently fold in chopped rhubarb to the custard mixture.
  • Pour the filling over the prepared crust.
    Pour the filling over the prepared crust.
  • Bake for 45–50 minutes or until the top is golden and the custard is set.
  • Cool completely before slicing and serving.
    Cool completely before slicing and serving. Delicious Rhubarb Custard Kuchen Recipe!

Nutrition

Calories: 423kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Sodium: 442mg | Fiber: 1g | Sugar: 42g