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
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
TINA'S RHUBARB COFFEE KUCHEN
This recipe was in an old St Peter's Christian Woman's Cookbook that my mother had for over about 60 years. I eat it, smile and think wonderful thoughts of her and all the glorious women of my past. The cookbook is so old and stained but oh so well treasured!
Provided by Tina Swain
Categories Other Breakfast
Time 50m
Number Of Ingredients 13
Steps:
- 1. Cream butter and sugar. Add eggs and beat until smooth and flour, baking powder, creamy. Mix vanilla with milk. Sift flour, baking powder and salt. Add along with milk mixture to the creamed sugar egg mixture. Beat to blend. Dough will be fairly stiff.
- 2. Grease a 9x13 pan. I plop about 6 plops of dough in the bottom of the 9x13 then I use an offset spatula to spread the dough in the pan. Sprinkle raw rhubarb over dough.
- 3. In separate bowl mix sugar, the two rounded tablespoons of flour, butter and nutmeg. Sprinkle over the rhubarb. Bake 350 degrees for 35-40 minutes.
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
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.
DUTCH OVEN PEAR & RHUBARB KUCHEN #RSC
"Ready. Set. Cook! Reynolds Wrap Contest Entry. I love Rhubarb and Dutch Oven cooking. In reality I love all types of cooking period. I had some Rhubarb in the refirigrator, and had no idea of what to fix with it, until I heard about the Ready. Set. Cook! Reynolds Wrap Recipe Contest. I decided to take the challenge. Along with the Reynolds Wrap, I picked four ingredients from the list, and spent the whole night working on this recipe. The next morning my wife asked me what I had come up with. I couldn't tell her what it is; I just had to cut her a piece, and let her tell me what is. She liked it so much that she only allowed me three small slices.
Provided by rr47er42
Categories Dessert
Time 1h50m
Yield 1 Kuchen, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Drain the pears into a large colander and set aside.
- Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe.
- Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an "X". Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier.
- Set the oven rack in the middle position, and preheat the oven to 375º.
- Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
- Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
- In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook.
- Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches.
- For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb.
- Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
- Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
- Place the Kuchen on a cake stand, and serve.
Nutrition Facts : Calories 711.7, Fat 29.6, SaturatedFat 15.7, Cholesterol 99.7, Sodium 295.7, Carbohydrate 105.8, Fiber 4.2, Sugar 53, Protein 8.9
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