Rhubarb Kuchen Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Flour1 3⁄4 Cup (28 tbs)
 Baking powder1 Teaspoon
 Sugar2 Tablespoon
 Salt1⁄2 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Chopped nuts1⁄4 Cup (4 tbs)
 Egg yolks4 , 2 yolks lightly beaten
 Sugar2 Cup (32 tbs)
 Flour1⁄2 Cup (8 tbs)
 Rhubarb5 Cup (80 tbs), cut into pieces
 Meringue1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4364 Calories from Fat 1247

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 73.9 g369.3%

Trans Fat 0 g

Cholesterol 982.2 mg

Sodium 1626.3 mg67.8%

Total Carbohydrates 743 g247.8%

Dietary Fiber 23.7 g94.8%

Sugars 494.9 g

Protein 58 g115.6%

Vitamin A 86% Vitamin C 81.3%

Calcium 109.5% Iron 92.6%

*Based on a 2000 Calorie diet

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.
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