1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

¼ teaspoon salt

3 large eggs

1½ cups granulated sugar

¼ cup all-purpose flour

1 cup heavy cream or whole milk

1 teaspoon vanilla extract

3 cups diced fresh rhubarb (or frozen, thawed, and drained)

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Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease your baking dish or line it with parchment paper for easy cleanup.
Prepare the crust: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add the flour and salt, mixing until crumbly. Press the mixture firmly into the bottom of your prepared baking dish to form the crust.
Parbake the crust: Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
Prepare the custard filling: In a large bowl, whisk the eggs, sugar, and flour until smooth. Gradually add the cream and vanilla extract, whisking until fully combined.
Add the rhubarb: Evenly scatter the chopped rhubarb over the warm crust. This will allow the rhubarb to bake into the custard as it cooks.
Pour the custard: Carefully pour the custard mixture over the rhubarb, making sure it spreads evenly across the pan.
Bake: Return to the oven and bake for 40–45 minutes, or until the custard is set but still slightly jiggly in the center and the top is just beginning to turn golden.
Cool and serve: Let the kuchen cool at room temperature for at least 30 minutes. For the best texture, chill in the refrigerator before slicing.

If using frozen rhubarb, thaw it and drain any excess moisture to avoid a soggy crust.

You can substitute the rhubarb with other tart fruits like sour cherries or apples.

A store-bought pie crust or a graham cracker crust can be used for convenience.

For a richer custard, use heavy cream instead of milk.

To ensure the custard is done, check for a slightly jiggly center and avoid overbaking.

Feel free to add almond extract or cinnamon to the custard for extra flavor.

This dessert can be served warm, but it’s recommended to chill it for the cleanest slices and best texture.

This dish can be made a day ahead and stored in the fridge.

You can double the recipe and use a larger baking dish for more servings.

For a flakier crust, use a pastry cutter or fork to mix the butter into the flour.