Rhubarb custard kuchen
4 Servings
Ingredients
| Quantity | 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 |
Directions
CRUST
FILLING
MERINGUE
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