This Rhubarb Kuchen is for all the rhubarb lovers. Sweet and tart rhubarb over a yeast cake covered with a custard. Rhubarb is going solo on this one – no strawberries buddying up here.

Rhubarb Kuchen

Eating local. Eating local seasonal ingredients. Yes and yes.  

Spring is here. Rhubarb marks the start of the season. Warm sunny days and bountiful fresh veggies and fruit.

I like rhubarb. I truly enjoy it’s unique, tangy flavor. It seems every time I use it I pair it up with strawberries. Tried and true, sure – but I wanted something new. I wanted to make something that focused on just the rhubarb.

Of course I have to share one of my other favorite rhubarb recipes! Check out my Strawberry Rhubarb Pie recipe!

I didn’t have to look far for the perfect recipe. I had this recipe for years. It’s an old German recipe from a longtime German friend.

Ingredients & Instructions

Let’s make our Rhubarb Kuchen.  

Kuchen is simply a German cake. It’s a yeast cake, so you’ll need to plan for about two hours of rise time. This kuchen is a simple, no knead version. No major fussing here.

The dough makes enough for two kuchens. Throw that other half of the dough in the fridge and use it another day. Bake it with some butter, sugar & cinnamon and you’ll have yourself a fab little cake. Or make another Rhubarb Kuchen.

Sprinkle your chopped rhubarb pieces over the dough, spoon the custard on top and bake. Soon your whole house will be filled of the one and only tantalizing aroma of rhubarb.

Serve

This cake is delicious. I had a hard time stopping myself after a piece or two.  

Delicious it is, pretty it isn’t. Although there is beauty in all things, you might be pressed to find it in the appearance of this Rhubarb Kuchen. I pondered upon ways to fancy it up but had zero time to fuss. A little whipped cream and a sprinkle of cinnamon fixed it up enough.

Rhubarb freezes wonderfully. Buy a few bunches and freeze them. You can enjoy the flavors of Spring all year round.

Hope you enjoy!

Amanda ♥

Rhubarb Kuchen

Amanda

This Rhubarb Kuchen is for all the rhubarb lovers. Sweet and tart rhubarb over a yeast cake covered with a custard.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course cakes

Cuisine German

Servings 12

Ingredients

  

1x2x3x

• Kuchen Dough
• 1/2 cup scalded milk
• 1/2 cup butter room temp
• 1/4 cup sugar
• 1 packet of yeast
• 3 cups flour
• 3 egg yolks
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• Rhubarb & Custard Topping
• 4 -5 stalks rhubarb cut into 1/2″-3/4″ pieces
• 1/2 cup sugar
• Custard Topping
• 1/2 cup sour cream
• 3 egg yolks
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• Optional: Whipped cream & cinnamon to serve

Instructions

 

• For Dough
• Combine butter and sugar in a large mixing bowl. Pour scalded milk over it and stir until butter is melted. Set aside – this needs to cool down a little.
• In a small bowl, combine packet of yeast and 1-2 tablespoons warm water (about 100°F) and stir until yeast is dissolved.
• Add yeast to butter mixture.
• Add flour, egg yolks, salt & lemon rind. Mix until thoroughly combined, no need to knead (hehe)
• Cover bowl and let dough rise for about 2 hours in a warm, draft free area.
• Divide dough in half. Save other half, covered and refrigerated, for another occasion.
• Preheat oven to 350°
• Press dough into bottom of a greased 9″x13″ baking dish.
• Onto the rhubarb. Slice it and toss it with 1/2 cup sugar. Spoon evenly on top of dough.
• In a mixing bowl, whisk together sour cream, egg yolks, 1/4 cup sugar and vanilla extract.
• Spoon custard mixture over top of cake.
• Bake for 35 – 40 minutes. Toothpick inserted near center should come out clean and custard should be set.
• Cool on wire rack.
• Top with whipped cream and cinnamon if you’d like. Enjoy 🙂
• I store this Rhubarb Kuchen covered in the refrigerator. Let sit at room temp for about half an hour before serving.

Tried this recipe?Let us know how it was!