tangy

It's rhubarb season, and that means a myriad of fun desserts, breads and even some side dishes (though we weren't thrilled with the grilled version... or was it roasted? either way. bleah.), as this is technically a vegetable. In this post, I'll feature a kuchen recipe I was recently given by a fellow librarian. I've never made kuchen before, so I'm not sure if it turned out as it should or not, but it's yummy.

This is pretty sweet, and tastes best the next day. And make sure you have milk in the house, as a cold glass of milk partners perfectly with this dessert.

Oh yeah, and I substituted 2 c of strawberries... they were too sour to eat on their own and often strawberries and rhubarb are paried together, so there you go.


Rhubarb Custard Kuchen

Crust
1 3/4 c flour
½ t baking powder
pinch salt
3/4 c shortening
1 egg
1 T milk

Filling/Topping
4 c chopped rhubarb
1 ½ c sugar
2 T flour
1 t cinnamon
2 eggs
3/4 c milk
1 t vanilla

Sift together the flour, baking powder and salt in a bowl. Cut the shortening in until it resembles coarse crumbs. Beat egg and milk in a small bowl, then stir into crumb mixture. Mix well and pat into the bottom of an ungreased cake pan (I used 9x12).

Pour rhubarb into pan and spread out evenly.

Combine sugar, flour and cinnamon, then sprinkle over rhubarb. Beat eggs lightly, adding milk and vanilla. Pour this mixture over the rhubarb.

Bake at 425º F for 20 minutes, then reduce the heat to 375º F and bake another 15 minutes.

We didn't have ice cream handy, but if you don't really like milk, that might be another option to complement the dessert. Chip also talked about whipped cream, which would be another possibility.

We do have Cool Whip in the freezer...

Book recommendation: shooting the moon by Frances O'Roark Dowell
Recipe recommendation: Rhubarb Custard Kuchen
Music recommendation: Katie Todd