Rhubarb-Pineapple Custard Kuchen

• 3/4 c. margarine or butter
• 1/2 c. sugar
• 2 egg yolks (3 if small)
• 1 1/2 c. flour
• 1 tsp. salt
• 1 Tbsp. sugar
• 1 Tbsp. flour
• 1 1/2 c. or as needed chopped rhubarb
• 1 small can crushed pineapple, drained
• 3 whole eggs plus 2 whites, beaten well
• 1/2 c. lite cream or evaporated canned milk
• 1 1/2 c. sugar
• 1/4 tsp. salt

1. Line
2. 10
3. x 12-inch glass pan with crust recipe (margarine or butter,
4. 1/2
5. cup sugar and egg yolks).
6. Cream with a spoon and add
7. 1
8. 1/2
9. cups flour and salt.
10. Mix well and pat into pan, working
11. up sides.tombine 1 tablespoon sugar and 1 tablespoon flour
12. andtprinkle
13. over crust.
14. Fill crust lined pan with chopped
15. rhubarb mixed with crushed, drained pineapple.

margarine, sugar, egg yolks, flour, salt, sugar, flour, rhubarb, pineapple, eggs, lite cream, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488743 (may not work)