Dessert: United States – South Dakota (Great Plains United States) – South Dakota Kuchen

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/4 tsp (1 g) salt
- 12 tbsp (170 g) unsalted butter, cold, cut into small cubes
- 1 large egg (approx. 50 g)
- 2 tbsp (30 ml) cold milk

- 4 cups (480 g) rhubarb, trimmed and chopped into 1/2-inch (1 cm) pieces
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tsp (5 ml) vanilla extract

- 3 large eggs (approx. 150 g total)
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (16 g) all-purpose flour
- pinch of salt
- 1 cup (240 ml) half-and-half (or 1 cup (240 ml) milk + 2 tbsp (30 ml) heavy cream)

Optional streusel topping:
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 6 tbsp (85 g) cold unsalted butter, cut into pieces
- 1/2 tsp (1 g) ground cinnamon

Instructions

Short Description:
A traditional South Dakota Kuchen featuring a tender sweet dough base, a tart-rhubarb fruit layer, and a poured custard that bakes into a silky filling — often served chilled or at room temperature. This Midwestern favorite highlights locally grown rhubarb (or apples) and simple pantry ingredients.

Regional Notes:
This South Dakota version uses a pressed sweet dough base and a custard poured over local fruit (here rhubarb), reflecting the state's agricultural produce and German-American baking traditions. Unlike denser yeast Kuchen or purely cake-style versions, this variation emphasizes a short crust plus a creamy custard set over tart prairie fruit.

1. Preheat the oven to 375°F (190°C). Lightly butter or spray a 9 x 13-inch (23 x 33 cm) baking pan and set aside.
2. Make the sweet dough base: In a large bowl whisk together 2 cups (240 g) flour, 1/3 cup (67 g) sugar, 1 tsp (4 g) baking powder, and 1/4 tsp (1 g) salt. Cut in 12 tbsp (170 g) cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Whisk together 1 large egg (50 g) and 2 tbsp (30 ml) cold milk, then stir into the flour-butter mixture until a soft, pressable dough forms. Do not overwork.
4. Press the dough evenly into the prepared 9 x 13-inch pan, pushing it up slightly along the sides to form a shallow edge. Prick the crust lightly with a fork. Bake the crust 10–12 minutes, just until it begins to set and barely color. Remove from oven.
5. Prepare the fruit layer: In a bowl toss 4 cups (480 g) chopped rhubarb with 3/4 cup (150 g) sugar and 3 tbsp (24 g) cornstarch until evenly coated. Stir in 1 tsp (5 ml) vanilla extract. Spread the rhubarb mixture in an even layer over the partially baked crust.
6. Make the custard: In a medium bowl whisk 3 large eggs (150 g) with 1/2 cup (100 g) sugar, 2 tbsp (16 g) flour, and a pinch of salt until smooth. Whisk in 1 cup (240 ml) half-and-half (or milk+cream) until combined.
7. Carefully pour the custard mixture over the rhubarb, pouring slowly so it settles among the fruit without displacing it.
8. If using streusel: combine 3/4 cup (90 g) flour, 1/2 cup (100 g) brown sugar, 1/2 tsp (1 g) cinnamon, and 6 tbsp (85 g) cold butter in a bowl. Use a pastry cutter or fingers to rub until coarse crumbs form, then sprinkle evenly over the top of the custard.
9. Bake the assembled Kuchen at 375°F (190°C) for 35–45 minutes, until the custard is set at the edges and only slightly jiggly in the center and the top is light golden. If the streusel browns too quickly, tent loosely with foil for the last 10 minutes.
10. Remove from oven and cool on a wire rack to room temperature, about 1–1.5 hours. For best slicing and a firmer custard texture, chill in the refrigerator at least 2 hours before cutting into 8 squares.
11. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days; reheat gently if desired.