Great Gramma Laack's Rhubarb Kuchen
an updated classic
Ingredients
Crust
- 1/2 c butter
- 1/4 c white sugar
- 1 egg yolk (save whites for custard)
- 1 1/4 c all purpose flour
Rhubarb Layer
- 3-4 c diced rhubarb
- 1 c white sugar
- 2 Tbsp flour
Custard Topping
- 1 egg plus saved egg white
- 1/4 c sugar
- 1 c heavy cream or half and half
Instructions
- Preheat oven to 450º
Crust
- Cream crust ingredients until pebbly and pat into 9x13 pan
- Cover with rhubarb mixture
- Bake at 450º for 10-15 minutes, until crust edges are brown and caramelized
Remove from oven and drop temperature to 350º
- Pour custard mixture over hot rhubarb
- Place back in oven and bake at 350º for 20-25 minutes, until custard barely wiggles when shaken
Notes
All measurements are estimates. Use as much fruit as possible, and if the crust does not fill the 9x13 pan, add a little more butter, a little more flour, etc. until it does.