Butter Rhubarb Kuchen Recipe
Summary
Main IngredientRhubarb
Ingredients
| Butter | 3/4 Cup (16 tbs), softened | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Plain yogurt | 1/3 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Orange rind | 1 Teaspoon, grated | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1 Pinch | |
| Almonds | 3/4 Cup (16 tbs), sliced | |
| Rhubarb | 5 Cup (16 tbs) | |
| Orange juice | 1 Tablespoon | |
| GLAZE | ||
| Strawberry jelly | 1/3 Cup (16 tbs) | |
Directions
In bowl, beat butter with 3/4 cup (175 mL) of the sugar; beat in yogurt, egg yolk and orange rind.
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.
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.
Chef
