Preheat oven to 375 degrees F.
Mix 1 1/2 cups of water, 1/2 cup of sugar and package of yeast. Let stand 1/2 hour.
Add 1 1/2 teaspoon of salt, 1/2 cup of oil, 4 1/2 cups of flour, and 2 eggs to yeast mixture. Mix well.
Place in greased bowl, cover and let rise in warm place until doubled in size.
Knead dough, return to greased bowl, cover and allow to rise again until doubled in size.
Roll dough for seven 9 inch greased pans.
Cook 2 cups of cream, 2 eggs, 1/2 cup of sugar, 1/2 cup of flour, 1/4 teaspoon salt in a saucepan until custard starts to thicken. Stir in 1 tablespoons vanilla.
Put 1 1/2 cups rhubarb in pan and pour 1/2 custard mixture over it.
Mix 1 tablespoons of sugar and 1/2 teaspoon cinnamon together and sprinkle over one kuchen.
Bake in 375 degrees F oven for 25-30 min.
The dough makes enough for 7 kuchens, but the custard and fruit would be enough for two. The extra dough can be frozen for later.