Butter Rhubarb Kuchen Recipe

Summary

Preparation Time5 MinCourse
Main Ingredient

Ingredients

 Butter3⁄4 Cup (12 tbs), softened
 Granulated sugar1 1⁄4 Cup (20 tbs)
 Plain yogurt1⁄3 Cup (5.33 tbs)
 Egg yolk1
 Grated orange rind1 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Baking soda1⁄2 Teaspoon
 Salt1 Pinch
 Sliced almonds3⁄4 Cup (12 tbs)
 Chopped rhubarb5 Cup (80 tbs)
 Orange juice1 Tablespoon
For glaze
 Strawberry jelly1⁄3 Cup (5.33 tbs)

Nutrition Facts

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

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.
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