Rhubarb Custard Kuchen

Ingredients :

• 1 cup all-purpose flour unbleached
• 2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold butter
• 2-3 cups rhubarb chopped in
• 1/2″ pieces
• 3 eggs lightly beaten
• 1 1/2 cups sugar
• 1/2 cup light cream or half & half
  dash salt
• 2 tsp confectioner’s sugar optional

Instructions

1. Preheat oven to 350 degrees F. Prepare crust: mix together flour, sugar, and salt in a medium mixing bowl.
2. Cut in butter with a pastry blender or fork until the mixture resembles fine crumbs.
   Pat crust mixture into the bottom and sides of an 11×7″ pan.
3. Crust should come at least 1″ up the sides of the pan.
   Line crust with pieces of chopped rhubarb. Use enough for a single layer of rhubarb pieces.
4. Prepare custard: in a mixing bowl, lightly beat 3 eggs. Stir in sugar, salt, and light cream. Pour the custard mixture over rhubarb.
5. Bake for 50-60 minutes, until the center is set and the edges begin to brown. Cool pan on a wire rack. Chill for at least 2 hours before serving. Dust with confectioner’s sugar just before serving, if desired.