This Rhubarb Kuchen is for all you 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.
Eating local. Eating local seasonal ingredients. Yes and yes. Great concept, but in certain parts of the world there’s not a whole lot to be grown during certain months of the year. Leave it up to Old Man Winter and his love for the East Coast.
That’s all done and over, for now anyhow. Spring is here. Rhubarb marks the start of the season of 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. Really, strawberries & rhubarb are like peas and carrots. Tried and true, sure – but I wanted something new. I wanted to make something that focused on just the rhubarb. No distractions. An all or nothing type of deal.
I didn’t have to look far for the perfect recipe. I had this recipe for years. It’s an old German recipe from an old German friend.
I wondered why I’ve waited so long to bake this dessert. Perhaps I fall into seasonal routines with seasonal tastes. Much like every Thanksgiving I still crave my grandmothers potato filling – each Spring I look forward to a strawberry & rhubarb pie.
Onto 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. No biggie though – 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.
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. Oh, I missed that smell……
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’s beauty in all things, this Rhubarb Kuchen is one ugly cake. I pondered upon ways to gussy it up but had zero time to fuss. It’s been a busy few weeks. A little whipped cream and a sprinkle of cinnamon fixed it up enough.
Everyone’s been telling me how great rhubarb freezes – so I might just give it a try this year. Perhaps I’ll revisit (and dress up) this cake during the winter months.
I hope you enjoy this cake where it’s all about the rhubarb. Thanks so much for stopping by – Happy Baking!
- 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
- 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.