BareIt's PrivateTears

Rhubarb Custard Kuchen

  This was served at Brunch on Friday. It also works well with apples. Often,
people who don't like rhubarb like this recipe.

 

Rhubarb or Apple Custard Kuchen

1. Mix until crumbly:

            1 ¾ cup flour

            ½ tsp. baking powder

            pinch of salt

            ¾ cup butter flavoured Crisco, butter or margarine (butter works best)

2. Add to crumb mixture and mix well. Pat mixture into the sides
and bottom of an ungreased 13x9 pan:

            1 egg, beaten

            1 Tbsp. milk

 3. Fill crust with fruit:

            4 cups diced rhubarb or apple (I leave the apple skins on)

4. Mix together and sprinkle over the fruit:

1 ½ cup sugar for rhubarb (1 c. white sugar for apple)

2 Tbsp. flour

1 tsp. cinnamon

½ tsp.4 nutmeg

5. Beat together and pour evenly over the fruit

2 beaten eggs

¾ c. milk

1 tsp. vanilla

 6.    Cook 425° for 20 minutes, then 375° for 15 minutes or
until custard isn’t runny anymore.

            Serves 12.
Excellent hot or cold, for breakfast
or as a dessert with ice cream.