Rosy Red Rhubarb is Radical! That’s according to Beth, who loves to use rhubarb in a variety of ways, as her guests know. Beth does not do the typical strawberry rhubarb pie. She prefers making raspberry rhubarb sauce to go on chicken or pork roast. Rhubarb coconut muffins and blueberry rhubarb coffeecake are great. But everyone loves the rhubarb custard kuchen that Beth makes for breakfast!! It’s a fan favorite! Beth developed her love for rhubarb as a young child cooking with her grandmother. Gram made rhubarb sauce to go over ice cream and fantastic rhubarb dumplings. Rhubarb sauce over strawberry ice cream, now that works! Rhubarb season has arrived at the farm!
Rhubarb Custard Kuchen
- 1 ¾ cup King Arthur flour
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- ¾ cup Cabot butter
- 1 large egg, beaten
- 1 Tablespoon milk
- 4 cups rhubarb, diced
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
Heat oven to 400. Butter 13 x 9 baking dish.
Mix together flour, baking powder, and salt in bowl. Cut in butter until crumbly. Add egg and milk, stir until dough forms. Gently press mixture in bottom of pan.
Sprinkle rhubarb over crust.
In a small bowl, whisk together egg, milk, and vanilla. Pour over rhubarb.
In a separate bowl, combine sugar, cinnamon, and flour. Evenly sprinkle over top of rhubarb.
Bake in oven until golden, about 40 minutes.
Serve warm.
