Rhubarb custard kuchen

Yield: 4 Servings

Measure Ingredient
1 cup Flour; (heaping)
4 tablespoons Powdered sugar
¼ teaspoon Salt
½ cup Margarine; (1 stick)
4 cups Rhubarb; diced
3 Egg yolks
1¼ cup Sugar
2 tablespoons Flour
¾ cup Half and half
3 Egg whites
½ cup Sugar




Plus 1 tablespoon flour and 1 tablespoon sugar.

FILLING Mix crust ingredients together and pat into 11 x 7 inch pan.

Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes. May be topped with meringue. I prefer it without meringue.

Meringue: Beat egg whites until stiff. Add sugar slow. Put on kuchen when almost done. Bake a short time. busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998

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