Description
A delicious dessert combining tart rhubarb with creamy custard on a tender cake base.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 tbsp butter
- 1 tsp vanilla
- 2 eggs
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F
- Mix flour, baking powder, salt and 1/2 cup sugar
- Add milk, butter, vanilla and 1 egg
- Spread batter in greased 9-inch pan
- Top with chopped rhubarb
- Beat remaining egg with cream and 1/2 cup sugar
- Pour custard mixture over rhubarb
- Bake 45 minutes until golden
Notes
- Use fresh rhubarb for best results
- Can substitute strawberries for half the rhubarb
- Serve warm or chilled
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: rhubarb custard kuchen german dessert spring baking