Recipe for Rhubarb Custard Kuchen

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
	CRUST ----------------
1 cup	Flour, (heaping)
4 tbl	Powdered sugar
1/4 tsp	Salt
1/2 cup	Margarine, (1 stick)
	----------------- FILLING ----------------
4 cup	Rhubarb, diced
3 x	Egg yolks
1/4 cup	Sugar
2 tbl	Flour
3/4 cup	Half and half
	----------------- MERINGUE ----------------
3 x	Egg whites

Instructions:

Instructions: 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.

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