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Mini Rhubarb Kuchens

Individually sized cakes filled with tart rhubarb and a sweet custart filling.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup butter
  • 1 egg
  • 2 tbsp milk

Filling

  • 1 cup sugar
  • 2 tbsp flour
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 4 cups rhubarb, cut into 1/2-inch pieces

Instructions

  1. For the crust: Sift the flour, baking powder, salt, and sugar together. Using a pastry blender or fork, cut in the butter until mixture is evenly crumbly. Combine beaten egg and milk and add to dry ingredients; stir. Press dough into the bottom of 6 to 8 small greased ramekins. Set aside.

  2. For the filling: Mix dry ingredients together. Add eggs, milk and vanilla, and stir to combine. Add rhubarb, stir again to mix. Pour rhubarb mixture into prepared crusts. Bake at 350 degrees for 45 to 50 minutes.