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Rhubarb Custard Kuchen

Rhubarb Custard Kuchen is a German-style sweet yeast cake topped with rhubarb pieces and creamy custard that bakes up golden and set. The custard pours over the fruit before baking, creating distinct layers of crust, rhubarb, and silky filling.
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Prep Time 30 minutes
Cook Time 55 minutes
Rest time (rising and cooling) 1 hour
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For dough
  • 2.25 tsp active dry yeast
  • 0.25 cup warm water
  • 0.25 cup warm milk
  • 0.25 cup sugar
  • 0.25 cup butter, melted
  • 1 egg
  • 0.5 tsp salt
  • 2 cup all-purpose flour
For custard
  • 3 eggs
  • 1.5 cup heavy cream
  • 1 cup sugar
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
  • 4 cup fresh rhubarb, cut into 1-inch pieces

Equipment

  • 1 sheet pan

Method
 

Make the yeast dough
  1. Dissolve active dry yeast in warm water and let sit for 5 minutes, until foamy (about 75°F–110°F).
  2. Mix in warm milk, sugar, melted butter, egg, and salt until evenly combined.
  3. Gradually add all-purpose flour and knead until smooth and cohesive.
  4. Let the dough rise for 30 minutes in a warm spot, until puffy.
Assemble and bake
  1. Press the dough into a greased 9x13-inch pan and arrange fresh rhubarb, cut into 1-inch pieces on top.
  2. Whisk together eggs, heavy cream, sugar, all-purpose flour, and vanilla extract until smooth.
  3. Pour the custard over the rhubarb so it coats the top layer.
  4. Bake at 350°F for 50-55 minutes until the custard is set and the top turns golden.
Cool and serve
  1. Cool completely before cutting to allow the custard to fully set.

Notes

To prevent a runny middle, let the kuchen cool fully before slicing so the custard firms up. Refrigerate leftovers in a covered container for up to 3 days. Freezing is not recommended because custard texture can break after thawing. If you want a lighter option, use low-fat milk or half-and-half in place of heavy cream, noting the custard will be slightly less rich.