Rhubarb Kuchen Recipe

For the crust:

1 1/4 C flour

1/2 C unsalted butter, softened but not melted

1/2 tsp salt

1 tsp baking powder

2 T milk

1 tsp sugar

1 egg, beaten

Filling:

3 C rhubarb stalks chopped into bite size pieces

1/2 C sugar

4 eggs

Topping:

1/2 C flour

4 T butter, softened but not melted

1/2 C sugar

Crust:

Using a pastry blender, mix all the crust ingredients together to make a soft dough. Spread the dough in the bottom an 8 x 8-inch baking dish.

Filling:

Spread the chopped rhubarb evenly over the crust. In a bowl, whisk the eggs and sugar until mixed well. Pour over top the rhubarb.

Topping:

Using a pastry blender, mix the flour, butter, and sugar in a bowl until it forms a crumbly topping. Sprinkle the topping evenly over the top of the filling.

Bake at 350 degrees 45-55 minutes or until the topping is a light golden brown.