Dessert: United States – Great Plains United States (North Dakota) – Rhubarb Kuchen

Serving Size: 8

Approximate Time

Prep 40 min

Cook 50 min

Additional 1 hr 15 min

Total 1 hr 35 min

Ingredients

- For the crust:
  - 1 1/4 cups (150 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 1/2 cup (113 g) unsalted butter, cold and cut into cubes
  - 2–3 tbsp (30–45 ml) ice water
- For the filling:
  - 4 cups (480 g) rhubarb, trimmed and cut into 1/2-inch (1.3 cm) pieces
  - 1/3 cup (67 g) granulated sugar
  - 2 tbsp (16 g) all-purpose flour
- For the custard:
  - 3 large eggs (approx. 150 g)
  - 1/2 cup (100 g) granulated sugar
  - 1 cup (240 ml) heavy cream
  - 1 tsp (5 ml) vanilla extract
  - 2 tbsp (16 g) cornstarch
  - Pinch of salt
- For the streusel topping:
  - 3/4 cup (95 g) all-purpose flour
  - 1/3 cup (67 g) packed brown sugar
  - 1/2 tsp (1.5 g) ground cinnamon
  - 6 tbsp (85 g) unsalted butter, cold and cut into cubes
- Optional for serving:
  - Powdered sugar for dusting
  - Whipped cream or vanilla ice cream

Instructions

Short Description:
A Midwestern-style kuchen with a tender shortcrust base, tart-sweet rhubarb filling, a creamy egg custard, and a buttery streusel topping. Often served at community events and family gatherings in North Dakota.

Regional Notes:
This Great Plains variation highlights abundant local rhubarb for a tangy filling layered under a soft custard and streusel—distinct from plain fruit cakes by its custard layer and the German-influenced "kuchen" tradition common among North Dakota communities.

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) tart pan or 9-inch (23 cm) pie plate with removable bottom.
2. Make the crust: In a medium bowl combine 1 1/4 cups (150 g) flour, 1/2 tsp (3 g) salt, and 1 tbsp (12 g) sugar. Cut in 1/2 cup (113 g) cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Sprinkle 2 tbsp (30 ml) ice water over mixture and gently mix; add the extra tablespoon if needed until dough just holds together when pressed.
3. Press the dough into the prepared pan, forming an even bottom and up the sides about 1/2 inch (1.3 cm). Prick the bottom lightly with a fork. Chill in the refrigerator while you prepare the filling, about 15 minutes.
4. Par-bake the crust: Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 10 minutes, remove weights and parchment, and bake an additional 5 minutes until just set and beginning to color. Remove from oven and reduce oven temperature to 350°F (175°C).
5. Prepare the rhubarb: In a bowl toss 4 cups (480 g) chopped rhubarb with 1/3 cup (67 g) granulated sugar and 2 tbsp (16 g) flour. Let sit 5 minutes to macerate.
6. Make the custard: Whisk together 3 large eggs (approx. 150 g), 1/2 cup (100 g) granulated sugar, 1 cup (240 ml) heavy cream, 1 tsp (5 ml) vanilla, 2 tbsp (16 g) cornstarch, and a pinch of salt until smooth and slightly frothy.
7. Assemble: Spread the macerated rhubarb evenly over the par-baked crust. Gently pour the custard mixture over the rhubarb, leaving a little room at the top to prevent overflow.
8. Make the streusel: In a small bowl combine 3/4 cup (95 g) flour, 1/3 cup (67 g) brown sugar, and 1/2 tsp (1.5 g) cinnamon. Cut in 6 tbsp (85 g) cold butter until mixture forms coarse crumbs. Sprinkle the streusel evenly over the custard-topped rhubarb.
9. Bake at 350°F (175°C) for 35–45 minutes, or until the custard is set around the edges and the center no longer jiggles and the streusel is golden. If the topping browns too quickly, tent lightly with foil for the last 10–15 minutes.
10. Cool the kuchen on a wire rack at least 1 hour to finish setting. It can be served warm, at room temperature, or chilled; refrigerate any leftovers.
11. Before serving, dust lightly with powdered sugar if desired and slice into 8 pieces. Serve plain or with whipped cream or a scoop of vanilla ice cream for extra richness.
12. Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.