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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Custard Kuchen Recipe

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This recipe for Rhubarb Custard Kuchen is from Our Big Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust
1/2 c. softened butter
1/4 c. sugar
1 egg yolk
1 1/4 c. flour

Filling
2 1/2 cups fresh rhubarb, chopped
1/4 c. water
small amount of sugar

Custard
remaining egg white
2 more eggs
3/4 c. sugar
1/4 tsp salt
1/2 c. milk

Directions:
Directions:
Crust - Cream butter, sugar and egg yolk together. Add flour, mix well, add a little bit of milk to make it stick together. Press into 10x12 pan

Filling - Cook rhubarb in the water just until soft. Pour into crust, sprinkle with sugar.

Custard - Beat remaining egg white with two whole eggs. Beat in the rest of the ingredients and pour over rhubarb in pan. Sprinkle with cinnamon if you like.

Bake at 350º for about 45 minutes. Serve warm or cold, can top with whipped cream.
Fresh strawberries may be substituted for the rhubarb, but do not cook first.

Personal Notes:
Personal Notes:
Ginger made this for a 4-H food review way back in the day and it has been a favorite every spring since. Rhubarb and berries from the garden!

 

 

 

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