Rhubarb custard kuchen

CRUST:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup unsalted butter
• 1 egg, beaten
• 1 tablespoon whole milk

FILLING:

• 1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
• 1 egg, beaten
• 3/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup sugar
• 1 teaspoon cinnamon
• 2 tablespoons all-purpose flour

Preheat oven to 400 degrees. sift the flour, baking powder, and salt in the bowl of a food processor and process until well combined. Cut in the butter. Add the egg and milk and continue to process until the mixture resembles coarse meal, about 2 minutes.

Gently press the mixture into the bottom of a 9- by 13-inch pan. Fill the kuchen: Spoon the rhubarb into the pan.

Whisk together the egg, milk, and vanilla in a small bowl, and pour evenly over the top of the rhubarb. Combine the sugar, cinnamon, and flour in a medium bowl, and sprinkle evenly on top of the rhubarb mixture. Bake in the oven until the top is golden brown and juices are bubbling, about 45 minutes.

12 Servings; Recipe from Liberty Hill Farm.