Rhubarb Kuchen

by Michelle K.   April-10-2012

Is it a cake, a pie, or a crumble? A bit of all those, that's what makes it kuchen. With rhubarb this is a buttery sweet-tart dessert that is very satisfying.


  • Crust
  • 2 cups spelt flour
  • 12 Tbs butter, cubed into smaller pieces
  • egg
  • Custard
  • 7 - 8 cups rhubarb, cut into 1 inch pieces
  • 1 cup sugar
  • eggs
  • 1/2 tsp fresh ginger, grated
  • Crumble Topping
  • 1 cup spelt flour
  • 1 cup sugar
  • 8 Tbs butter, cubed into smaller pieces


  1. Pre-heat your oven to 350 (F). Prepare the crust by placing all ingredients in the food processor and pulsing until the ingredients are combined enough to form a course sand texture. In the bottom of 9 x 13 baking dish press the crust flat in an even layer.
  2. Evenly spread the rhubarb pieces over the crust. Whisk together the eggs, sugar and ginger and pour the custard over the rhubarb.
  3. In the same bowl of the food processor (no need to clean it between uses here) pulse the flour, sugar and flour until it forms a sandy crumble. Spread this evenly over the rhubarb and custard.
  4. Bake for 45 - 75 minutes, just until you see bubbles in the middle of the pan. Cool completely before serving with whipped cream or ice cream or as is. Enjoy!


Prep time: 15 minsCook time: 1 hourTotal time: 1 hour 15 minsYield: 24 servings