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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Shiriti Biswas
[email protected]I'm not sure what went wrong with my kuchen. I followed the recipe exactly, but it just didn't turn out right. Maybe I'll try it again someday.
Marwa Eltantawy
[email protected]This recipe was a disaster! The crust was soggy and the filling was too tart. I won't be making this again.
Md Mosharof
[email protected]I made this kuchen for a potluck and it was a huge hit! Everyone loved it. I'll definitely be making it again.
claudius thole
[email protected]This kuchen was a bit too sweet for my taste, but I think that's just a matter of personal preference. I would recommend using less sugar in the filling next time.
Gow Naath Keel Music
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of rhubarb, but I'm so glad I did! The kuchen was delicious. The tartness of the rhubarb was perfectly balanced by the sweetness of the streusel topping.
banuka dimalsha
[email protected]This recipe was easy to follow and the kuchen turned out beautifully. I used frozen rhubarb and it worked perfectly. The streusel topping was the perfect finishing touch.
Parize Franca
[email protected]I've made this kuchen a few times now and it's always a hit. The combination of sweet and tart is perfect. I like to add a little bit of cinnamon to the filling for extra flavor.
Moses Molel
[email protected]This rhubarb kuchen was a delightful treat! The crust was flaky and buttery, and the filling was perfectly tart and sweet. I especially loved the crunchy streusel topping. It was easy to make and a great way to use up some of the rhubarb from my gard