Rhubarb Kuchen Recipe 🍰
Description: Delve into the cherished tradition of my grandmother’s Rhubarb Kuchen recipe, a delightful dessert boasting a harmonious marriage of tart, tangy rhubarb and a decadent, buttery almond crust. This dessert is a perfect treat for any occasion, from casual weeknight dinners to elegant spring gatherings.
- Cuisine: German/European
- Category: Pie
- Keywords: Dessert, German, European, Spring, Weeknight, Oven, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 354.1
- Fat Content: 16.9g
- Saturated Fat Content: 8g
- Cholesterol Content: 47.1mg
- Sodium Content: 185.3mg
- Carbohydrate Content: 47.8g
- Fiber Content: 2.6g
- Sugar Content: 27.1g
- Protein Content: 5.1g
Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Butter |
| 1 1/4 cups | Sugar |
| 1/3 cup | Plain yogurt |
| 1 | Egg yolk |
| 1 | Orange rind, grated |
| 2 cups | All-purpose flour |
| 1/2 tsp | Baking soda |
| 1/4 tsp | Salt |
| 1 cup | Almonds, chopped |
| 5 cups | Rhubarb, sliced |
| 1 tbsp | Orange juice |
| 1/4 cup | Strawberry jelly |
| 3 tbsp | Water |
Instructions:
-
Prepare the Crust:
- In a large bowl, cream together the butter and 3/4 cup of sugar until light and fluffy.
- Beat in the yogurt, egg yolk, and grated orange rind until well combined.
-
Mix the Dry Ingredients:
- In a separate bowl, combine the all-purpose flour, baking soda, salt, and 1/2 cup of chopped almonds.
-
Combine Wet and Dry Mixtures:
- Gradually add the dry mixture to the butter mixture, stirring until a dough forms.
-
Assemble the Crust:
- Using a wet spatula or your hands, evenly spread the dough onto the bottom and 3/4 inch up the sides of a greased 10-inch springform pan.
-
Prepare the Rhubarb Topping:
- In a bowl, toss the sliced rhubarb with the remaining sugar and orange juice until well coated.
-
Arrange Rhubarb and Almonds:
- Arrange the coated rhubarb slices evenly over the dough in the pan.
- Sprinkle the remaining chopped almonds around the edge of the rhubarb.
-
Bake the Kuchen:
- Preheat your oven to 350°F (180°C).
- Bake the kuchen for 45-50 minutes, or until the pastry edge is golden brown and the rhubarb is tender.
-
Cool and Glaze:
- Allow the kuchen to cool on a wire rack.
- Once cooled, remove the side of the springform pan.
- In a small saucepan, bring the strawberry jelly and water to a boil, whisking constantly.
- Reduce the heat and let the glaze simmer gently for approximately 3 minutes, or until thickened.
- Brush the glaze over the rhubarb and sides of the cake.
- Let the kuchen stand for 5 minutes before serving.
Serving Suggestions:
- Serve slices of Rhubarb Kuchen warm or at room temperature.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Enjoy with a cup of freshly brewed coffee or your favorite tea for a delightful afternoon snack.
Tips:
- For a variation, you can substitute the rhubarb with other seasonal fruits such as strawberries or peaches.
- Ensure that the rhubarb slices are evenly arranged on the crust to ensure even baking.
- Feel free to adjust the sweetness of the kuchen by altering the amount of sugar in the recipe according to your taste preferences.
- Store any leftover kuchen in an airtight container in the refrigerator for up to 3 days.
Indulge in the nostalgic flavors of this classic Rhubarb Kuchen recipe, passed down through generations, and create lasting memories with your loved ones. 🌸🥧✨
