Rhubarb Custard Kuchen

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. 

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 

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!

Makes 18 servings

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂