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Rhubarb Kuchen | A German Rhubarb & Custard Yeast Cake | www.craftycookingmama.com

Rhubarb Kuchen

Rhubarb Kuchen - A German Rhubarb & Custard Yeast Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course cakes
Cuisine German
Servings 12


  • 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.