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

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Custard Cake with Rhubarb

Amazingly creamy vanilla custard cake topped with tart fresh rhubarb. 

Ingredients:

4 eggs, separated and at room temperature 

3/4 cup sugar

1/2 cup butter, melted 

1 tsp vanilla 

3/4 cup flour

2 cups lukewarm milk

1 1/2 cups diced rhubarb 

1 tbsp sugar

Icing sugar to dust

Line an 8 X 8" baking pan with parchment and lightly spray with oil. Cut the rhubarb and toss with 1 tbsp sugar. Set aside.

Separate eggs and beat the whites until stiff peaks form. Set aside.

Beat the yolks with the sugar until light yellow then add the butter and vanilla. Beat 2 minutes. Add the flour and fully combine then add the milk.

Fold the egg whites into the yolk mixture. The batter will seem quite thin. 

Pour the batter into the prepared pan and scatter the rhubarb on top. I had very young, thin stalks of rhubarb.

Bake at 375°F for 60 minutes until set. It may be just a little jiggly but not totally wobbly if that makes any sense!

Cool completely in pan on rack where it will set, before using a second rack on top to flip it out. Carefully peel off the parchment and turn right-side up.

Dust with icing sugar and serve.

Always refrigerate any leftovers.

Makes 9 servings

Adapted from: newstalkzb.co.nz

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Mascarpone Pudding

Simple yet delicious ... a regular egg custard pudding enhanced with creamy mascarpone cheese. Serve on it's own or use in trifles or fruit parfaits.

Ingredients:

3 eggs

1/2 cup cornstarch

2/3 cup sugar

1/4 tsp vanilla

2 3/4 cup milk

3/4 cup mascarpone cheese, at room temperature 

Graham cracker crumbs (optional to garnish)

Whisk the eggs, cornstarch, sugar and vanilla together in a saucepan. Add milk and heat over low/medium low heat, whisking constantly for about 10 minutes or until it starts to thicken. Pour into a bowl, cover with plastic wrap and refrigerate for 1 hour. Take the mascarpone out of the fridge for the last 30 minutes. Then beat the mascarpone until smooth, remove the custard from the fridge and incorporate it into the cheese. Pour into serving bowls or one big bowl to serve from later. Cover and set for 4 hours.

Makes 6 servings

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