Rhubarb Kuchen Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Butter softened,
1/2 tsp: Baking soda,
1 1/4 cup: Sugar,
1 pinch: Salt,
1/3 cup: Plain yogurt,
3/4 cup: Slice almonds,
1 each: Egg yolk,
5 cup: Chopped rhubarb,
1 tsp: Grated orange rind,
1 tbsp: Orange juice,
2 cup: Flour,
GLAZE
1/3 cup: Strawberry jelly,
Directions:
Cream butter with 3/4 cup of 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 well. Using
wet spatula spread dough evenly on the bottom and 3/4 inch on side of
greased 10 inch spring form pan. Combine rhubarb with remaining
sugar and orange juice and arrange evenly over dough. Sprinkle
remaining almonds around edge. Bake at 350 for 45 to 50 minutes or
until pastry is golden brown and rhubarb is tender. Let cool on rack
and then remove sides of pan.
Glaze: In small saucepan bring strawberry jelly and 3 tbsp of water
to a boil gently, whisking often until thickened. Brush over rhubarb
and sides of cake. Let stand 5 minutes.
Submitted By ELEANOR MURRAY On 05-01-95
Source from luhu.jp
orange rind. Combine flour, baking soda, salt, and 1/2 cup of the
almonds. Gradually stir into butter mixture until mixed well. Using
wet spatula spread dough evenly on the bottom and 3/4 inch on side of
greased 10 inch spring form pan. Combine rhubarb with remaining
sugar and orange juice and arrange evenly over dough. Sprinkle
remaining almonds around edge. Bake at 350 for 45 to 50 minutes or
until pastry is golden brown and rhubarb is tender. Let cool on rack
and then remove sides of pan.
Glaze: In small saucepan bring strawberry jelly and 3 tbsp of water
to a boil gently, whisking often until thickened. Brush over rhubarb
and sides of cake. Let stand 5 minutes.
Submitted By ELEANOR MURRAY On 05-01-95
Source from luhu.jp