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Butter Rhubarb Kuchen Recipe
|Butter||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Sliced almonds||3⁄4 Cup (12 tbs)|
|Chopped rhubarb||5 Cup (80 tbs)|
|Orange juice||1 Tablespoon|
|Strawberry jelly||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3926 Calories from Fat 1556
% Daily Value*
Total Fat 179 g274.9%
Saturated Fat 92.8 g464.1%
Trans Fat 0 g
Cholesterol 557.7 mg
Sodium 1070.8 mg44.6%
Total Carbohydrates 545 g181.6%
Dietary Fiber 27.3 g109.3%
Sugars 302.7 g
Protein 52 g104.2%
Vitamin A 105.1% Vitamin C 115.1%
Calcium 95.4% Iron 89.1%
*Based on a 2000 Calorie diet
Combine flour, baking soda and salt; stir in 1/2 cup (125 mL) of the almonds.
Gradually stir into butter mixture until combined.
Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch (2 cm) up side of greased 10-inch (3 L) springform pan.
Toss rhubarb with remaining sugar and orange juice; arrange evenly over dough.
Sprinkle remaining almonds around edge.
Bake in 350°F (180°C) oven for 45 to 50 minutes or until pastry edge is golden brown and rhubarb is tender.
Let cool on rack.
Remove side of pan.
GLAZE: In small saucepan, bring strawberry jelly and 3 tbsp (50 mL) water to boil, whisking constantly.
Reduce heat and simmer, whisking often, for about 3 minutes or until thickened.
Brush over rhubarb and sides of cake.
Let stand for 5 minutes.