RHUBARB KUCHEN
Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust.
Provided by irene masztaler
Categories Pie
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter with 3/4 cup of the sugar.
- Beat in yogurt, egg yolk and orange rind.
- Combine flour, baking soda, salt and 1/2 cup of the almonds.
- Gradually stir into butter mixture until mixed.
- Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
- Toss rhubarb with remaining sugar and orange juice.
- Arrange evenly over the dough.
- Sprinkle remaining almonds around the edge.
- Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
- Let cool on rack.
- Remove side of pan.
- To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
- Reduce heat and boil gently whisking often for approx.
- 3 minutes or until thickened.
- Brush over rhubarb and sides of cake.
- Let stand to cool for 5 minutes.
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Nelson Obasuyi
[email protected]This kuchen is a great way to use up leftover rhubarb. It's easy to make and always a crowd-pleaser.
Fernando Colunga
[email protected]I'm not a big fan of rhubarb, but I loved this kuchen! The streusel topping really made it.
Shantel Kirigia
[email protected]This kuchen is the perfect dessert for any occasion. It's easy to make and always a hit with my family and friends.
Ikeem Johnson
[email protected]The streusel topping on this kuchen is amazing! It's the perfect combination of sweet and crunchy.
Dani Faith
[email protected]I love that this recipe uses fresh rhubarb. It gives the kuchen a really nice tart flavor.
Dennis Ntem
[email protected]This kuchen is the perfect way to use up fresh rhubarb. It's easy to make and always a crowd-pleaser.
ZUBAIR TARIK
[email protected]I made this kuchen for a potluck and it was a huge hit! Everyone loved it.
Charla Collingwood
[email protected]This was the best rhubarb kuchen I've ever had! The crust was flaky and the filling was tart and sweet. I highly recommend this recipe.
Abdul azeez Mahmud gonimi
[email protected]Overall, this was a good recipe. The kuchen was delicious and easy to make. I would definitely recommend it.
Mesba Ul Kober
[email protected]This kuchen was a bit dry, but I think that's because I overbaked it. Next time I'll keep a closer eye on it.
Naseem ch Naseem ch
[email protected]The streusel topping on this kuchen was a bit too crumbly for my taste, but the filling was delicious.
JoNylah Walkwr
[email protected]This kuchen was a bit too tart for my taste, but I think that's just because I used a lot of rhubarb. Next time I'll use less.
Arun Chauhan
[email protected]I love the combination of rhubarb and streusel in this kuchen. It's a classic dessert that is always a crowd-pleaser.
Aameer WILLIAMS
[email protected]This was my first time making a kuchen and it turned out great! The instructions were easy to follow and the kuchen was delicious.
Akila Ruwan
[email protected]I've made this kuchen several times now and it's always a hit. It's the perfect dessert for any occasion.
noob
[email protected]This recipe is a keeper! The kuchen was delicious and my friends and family all loved it. I will definitely be making it again.
Matt Ilac
[email protected]I followed the recipe exactly and it came out great! The crust was flaky and the filling was tart and sweet. I served it with vanilla ice cream and it was the perfect summer dessert.
Ivy Bekky
[email protected]This kuchen is so easy to make and it always turns out perfectly. I love that I can use fresh or frozen rhubarb, and the streusel topping is the best part.
Lewis Zulu
[email protected]This rhubarb kuchen was a total hit! It had the perfect balance of tart and sweet flavors, and the streusel topping was amazing. My family loved it, and I'll definitely be making it again.