FROM AMERICA'S HEARTLAND RHUBARB CUSTARD KUCHEN

Sweet, tart and custardy.

RHUBARB CUSTARD KUCHEN
This kuchen is from a "FAMILY FAVORITES FROM COUNTRY KITCHENS by the Farm Journal 1973. My book with this recipe is tattered and splashed with food stains. This is definitely one of my family's favorites. It is a tart sweet treat good for breakfast or dessert.  NOTE: I tried reducing the ¾ cup of shortening by adding half applesauce. The resulting crust was not as tender but for the savings in calories I felt it was acceptable and will do it again.

1 3/4 c flour
½  t baking powder
3/4 c shortening
1 egg, beaten
1 T milk
4 c diced fresh rhubarb
1 ½   c sugar
2 T flour
1 t cinnamon
1 egg, beaten
3/4 c milk
1 t vanilla

Ingredients.

Combine 1 3/4 cup flour and baking powder; cut into shortening with a pastry blender until mixture resembles coarse crumbs. Combine 1 egg and 1 tablespoon milk; stir into crumb mixture. Pat mixture into bottom and sides of ungreased (I always spray pans with cooking spray especially if I have used half applesauce.) 13x9-inch pan.  Fill crust with rhubarb. Combine sugar, 2 tablespoons flour and cinnamon; sprinkle over top of rhubarb. Mix together 1 egg, ¾ cup milk and vanilla; pour over the sugar mixture. Bake at 425° F for 20 minutes. Reduce heat to 375°F for 15 minutes more or until rhubarb is tender and the custard doesn’t jiggle in the middle when pan is lightly shaken.

Remove the leaf end from rhubarb.  Leaves are poisonous.

Chop rhubarb.

Mix flour and baking powder together.

Add shortening, I used butter and applesauce.  Cut into flour until mixture resembles coarse crumbs.

Coarse crumbs.

Add 1 egg and 1 tablespoon milk to flour mixture and mix together.

Pat mixture into bottom and slightly up the sides of 9x13-inch pan that has been sprayed with cooking spray.

Put rhubarb on top of crust.

Combine sugar, 2 tablespoons flour and cinnamon.

Sprinkle sugar mixture over top of rhubarb.

Mix together 1 egg, 3/4cup milk and vanilla.

Pour milk mixture over sugar mixture.

Bake at 425 for 20minutes. Reduce heat to 375 for 15 minutes more or until rhubarb is tender and the custard doesn’t jiggle in the middle when pan is lightly shaken.