ingredients:

Recipe Kuchen dough. or 2 prepared sweet roll dough

Filling:
3-1/2 cups rhubarb sliced in 1/2 inch pieces
2-1/2 cups sliced strawberries
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1/4 cup cornstarch
1/4 teaspoon salt
2 Tablespoons butter cut in small pieces (Optional)

Custard Sour Cream filling:
1 cup sour cream
1/2 cup milk
1 teaspoon vanilla
2 tablespoons sugar
1 beaten egg

Sprinkle for the top
1 teaspoon cinnamon
1 tablespoon coarse sugar

Directions:
1. Cut the rhubarb in to thin slices 3/8 to 1/2 inch slices
Slice the strawberries

2. Toss with the brown and white sugars, cornstarch, salt, vanilla extract and set aside.

3. Spread dough on the bottom of your baking dish about 1/2 inch thick. Don't use too much dough as it will double in size when baked or even more, and it will be too "bready".

I like to use a 9 x 13 glass baking dish. Reserve a good fistfull of dough for the topping.

4. Combine the sour cream, milk, sugar, beaten egg and vanilla.
Spread the filling on the bottom of the crust.

5. Pour the strawberry rhubarb filling on top of the sour cream filling.
(Optional) To make this a bit richer top with the small pieces of butter.

6. Put "blobs" of the remaining dough spaced out over the top of the rhubarb strawberry filling.
Sprinkle the cinnamon sugar on top of the crust.

7. Bake at 325-350 degrees F (Depending on how hot your oven bakes) for 30 minutes.
Check and finish baking for another 10 -15 minutes,
check for browning, and it should be bubbling on the sides. If it is nice and brown but not bubbling,
cover with foil and finish the baking.

I like to bake this low and slow so it doesn't over brown. It takes a good long time for all the
flavors to mix.

Serve with whipped cream or ice cream.