Go Back

Rhubarb Custard Kuchen

Rhubarb custard kuchen is a German yeast cake baked until golden, then topped with a creamy set custard and tender rhubarb. This hands-off layered dessert starts with a soft, risen dough and finishes with a custard that holds its slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
rise and cool 1 hour
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2.25 tsp active dry yeast
  • 0.25 cup warm water
  • 0.25 cup warm milk
  • 0.25 cup sugar
  • 0.25 cup butter, melted
  • 1 egg
  • 0.5 tsp salt
  • 2 cup all-purpose flour
Custard and topping
  • 3 eggs
  • 1.5 cup heavy cream
  • 1 cup sugar
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
  • 4 cup fresh rhubarb, cut into 1-inch pieces

Equipment

  • 1 sheet pan

Method
 

Make the yeast dough
  1. Dissolve active dry yeast in warm water and let sit for 5 minutes, until foamy and active.
  2. Mix warm milk, sugar, butter, egg, and salt into the yeast mixture until combined and smooth.
  3. Gradually add all-purpose flour and knead until the dough is smooth and cohesive.
  4. Cover and let the dough rise for 30 minutes, until it looks slightly puffy and airy.
Assemble and add rhubarb
  1. Press the dough into a greased 9x13-inch pan, spreading it evenly across the bottom.
  2. Arrange fresh rhubarb pieces on top of the dough in an even layer.
Make custard and bake
  1. Whisk eggs, heavy cream, sugar, all-purpose flour, and vanilla extract until smooth and lump-free.
  2. Pour the custard over the rhubarb so it mostly covers the fruit.
  3. Bake at 350°F for 50-55 minutes, until the custard is set and golden at the edges.
Cool and serve
  1. Cool completely before cutting and serving, so the custard firms into clean slices.

Notes

For best texture, use warm (not hot) water and milk so the yeast activates; if it isn’t foamy after 5 minutes, start over. Refrigerate leftovers in a covered container up to 3 days. Freezing: freeze individual slices wrapped well up to 2 months, thaw in the fridge overnight. For a lighter option, substitute half-and-half for heavy cream (the custard will be slightly softer but still sets).