Rhubarb Kuchen Recipe
Ingredients
| Flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Nuts | 1/4 Cup (16 tbs), chopped | |
| 2 egg yolks, lightly beaten | ||
| Egg yolks | 2 | |
| Sugar | 2 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| 4 to 5 cups rhubarb, cut in 1-inch pieces | ||
| Meringue | ||
Directions
In a bowl, stir together flour, baking powder, sugar, and salt.
Cut in butter until mixture is crumbly.
Stir in nuts and egg yolks until well mixed.
Press into the bottom of a 9 x 12-inch baking pan.
Preheat oven to 350°F.
In a separate bowl, beat egg yolks.
Add sugar and flour; stir until blended.
Stir in rhubarb.
Pour rhubarb mixture into crust.
Bake 45 minutes.
Remove kuchen from oven.
Reduce oven temperature to 325°F.
Top kuchen with Meringue.
Bake for 10 minutes or until Meringue is delicately browned.
Cut in butter until mixture is crumbly.
Stir in nuts and egg yolks until well mixed.
Press into the bottom of a 9 x 12-inch baking pan.
Preheat oven to 350°F.
In a separate bowl, beat egg yolks.
Add sugar and flour; stir until blended.
Stir in rhubarb.
Pour rhubarb mixture into crust.
Bake 45 minutes.
Remove kuchen from oven.
Reduce oven temperature to 325°F.
Top kuchen with Meringue.
Bake for 10 minutes or until Meringue is delicately browned.
Chef
