Recipe - Rhubarb Custard Kuchen

CRUST
1 cup Flour; (heaping)
4 tablespoon Powdered sugar
One fourth teaspoon Salt
One half cup Margarine; (1 stick)

FILLING
4 cup Rhubarb; minced
3 Egg yolks
1 One fourth cup Sugar
2 tablespoon Flour
Three fourths cup Half and half

MERINGUE
3 Egg whites
One half cup Sugar

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 recipeludigest by sooz kirkland@gj.net on Mar 23, 1998