RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
RHUBARB KUCHEN
Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust.
Provided by irene masztaler
Categories Pie
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter with 3/4 cup of the sugar.
- Beat in yogurt, egg yolk and orange rind.
- Combine flour, baking soda, salt and 1/2 cup of the almonds.
- Gradually stir into butter mixture until mixed.
- Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
- Toss rhubarb with remaining sugar and orange juice.
- Arrange evenly over the dough.
- Sprinkle remaining almonds around the edge.
- Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
- Let cool on rack.
- Remove side of pan.
- To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
- Reduce heat and boil gently whisking often for approx.
- 3 minutes or until thickened.
- Brush over rhubarb and sides of cake.
- Let stand to cool for 5 minutes.
DELICIOUS RHUBARB KUCHEN
Here's how to use some of that strawberry rhubarb. I've had this a long time and don't remember where I got it.
Provided by Gran Dee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 375.
- THE BASE: Cut margarine or butter into dry ingredients until it looks like coarse crumbs. Add egg & milk mixture; stir till moist. Pat evenly on bottom and 1" up the sides of 9x9" pan.
- THE MIDDLE PART: Mix all the ingredients together and turn into crust lined pan.
- TOPPING: Cut together and sprinkle evenly over the rhubarb.
- Bake for 45 minutes; cool and serve with ice cream or whipped cream.
Nutrition Facts : Calories 321.1, Fat 8.2, SaturatedFat 1.6, Cholesterol 27, Sodium 234.1, Carbohydrate 58.3, Fiber 2, Sugar 36.6, Protein 5
GERMAN RHUBARB STREUSEL CAKE
Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.
Provided by selbstversorgerin
Categories World Cuisine Recipes European German
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
- Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
- Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g
TINA'S RHUBARB KUCHEN
This is a colorful breakfast kuchen. I remember my dad baking this for us. It warms my heart just seeing the recipe. He has since passed away but not before he passed his interest in baking on to me. Hope you make this and years later your children will make it and think of you....and smile.
Provided by Tina Swain
Categories Other Breakfast
Time 55m
Number Of Ingredients 10
Steps:
- 1. Mix flour, baking powder an a bowl
- 2. Beat eggs add to flour along with shortening and milk.Blend
- 3. Pat into a greased 9x9 inch baking pan, large pie pan or 7x11 inch pan
- 4. Scatter rhubarb over the dough. Sprinkle gelatin powder over rhubarb
- 5. in another bowl mix sugar and flour and cut or rub in butter. Sprinkle over kuchen. Bake 375 degrees for 30-40 minutes
COFFEE KUCHEN
This recipe is one that my mom made while I was growing up and was one of my favorites. It comes from a little recipe booklet titled "Fun with Coffee" from the 1950's. I love coffee and these are basically coffee flavored crumb cakes.
Provided by nadia murray
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix flour, baking powder, salt and brown sugar in large bowl.
- Cut in shortening and butter to form crumbs.
- Reserve 1 cup of this mixture for topping.
- Combine coffee, evaporated milk and baking soda.
- Add to remaining flour mixture and mix well.
- Add beaten eggs.
- Spoon into well greased or paper lined muffin cups filling half to 2/3 full.
- Add cinnamon to topping mixture and sprinkle over batter in pan.
- Bake 20-25 minutes or until tests done.
MOM'S RHUBARB KUCHEN
Make and share this Mom's Rhubarb Kuchen recipe from Food.com.
Provided by Chili Dan
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- Combine first 4 ingreddients with a fork till crumbly.
- Spread into a 9 x 13 pan.
- Filling.
- Spread out Rhubarb evenly.
- Sprinkle Jello mix over Rhubarb.
- Topping.
- Mix together Flour and Sugar in a bowl.
- Melt butter in microwave.
- Pour Butter over the Flour mixture.
- Fork mix a little bit. Make clumpy. Mix to much you will make a big ball. Don't want a big ball.
- Sprinkle on top the Rhubarb.
- Bake in oven 350 degrees for 30 to 40 minutes.
Nutrition Facts : Calories 160.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 86, Carbohydrate 24.6, Fiber 0.7, Sugar 15.8, Protein 1.6
KUCHEN
This is a German coffee cake that was handed down from my Grandmother. These freeze very well and can be stacked two to a package with waxed paper between. The prep time is estimated.If you wrap them in saran wrap and then in foil they should stay good indefinately. I have kept them in the freezer for at least 5 months.
Provided by nodakmom
Categories Breads
Time 1h3m
Yield 7 Kuchen, 7 serving(s)
Number Of Ingredients 10
Steps:
- Mix the ingredients for the crust,well;Divide into 7 balls.
- Roll out each and put into pie tins.
- Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough.
- Sprinkle sugar on the fruit.
- Mix together filling ingredients and pour on the fruit.
- (I like more filling so I make enough for 8 kuchen).
- Sprinkle with cinnamon.
- Bake 375º till filling is set.
- About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).
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