Rhubarb Custard Kuchen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 1 | c | Flour, heaping |
| 4 | T | Powdered sugar |
| 1/4 | t | Salt |
| 1/2 | c | Margarine, 1 stick |
| 4 | c | Rhubarb, diced |
| 3 | Egg yolks | |
| 1 1/4 | c | Sugar |
| 2 | T | Flour |
| 3/4 | c | Half and half |
| 3 | Egg whites | |
| 1/2 | c | Sugar |
INSTRUCTIONS
Plus 1 tablespoon flour and 1 tablespoon sugar. FILLING Mix crust ingredients together and pat into 11 x 7 inch pan. Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes. May be topped with meringue. I prefer it without meringue. Meringue: Beat egg whites until stiff. Add sugar slow. Put on kuchen when almost done. Bake a short time. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 683
Calories From Fat: 234
Total Fat: 26.4g
Cholesterol: 138.5mg
Sodium: 378.5mg
Potassium: 418.2mg
Carbohydrates: 109.4g
Fiber: 2.3g
Sugar: 101.5g
Protein: 6.3g