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    You are in: Home / Recipes / Rhubarb Kuchen Recipe
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    Rhubarb Kuchen

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 28 mins

    30 mins

    58 mins

    irene masztaler's Note:

    Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust.

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    Units: US | Metric


    • 1/3 cup strawberry jelly


    1. 1
      Cream butter with 3/4 cup of the sugar.
    2. 2
      Beat in yogurt, egg yolk and orange rind.
    3. 3
      Combine flour, baking soda, salt and 1/2 cup of the almonds.
    4. 4
      Gradually stir into butter mixture until mixed.
    5. 5
      Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
    6. 6
      Toss rhubarb with remaining sugar and orange juice.
    7. 7
      Arrange evenly over the dough.
    8. 8
      Sprinkle remaining almonds around the edge.
    9. 9
      Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
    10. 10
      Let cool on rack.
    11. 11
      Remove side of pan.
    12. 12
      To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
    13. 13
      Reduce heat and boil gently whisking often for approx.
    14. 14
      3 minutes or until thickened.
    15. 15
      Brush over rhubarb and sides of cake.
    16. 16
      Let stand to cool for 5 minutes.

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    Ratings & Reviews:

    • on July 20, 2009


      This is not a traditional Kuchen like what we are used to in the Dakotas. There is no custard in this. I think it is more like a rhubarb pie than a kuchen. We only did a few things different and that is because there was so much natural juice from the rhubarb that the bottom of the pie was a puddle instead of a crust. As directed, we stirred sugar into the rhubarb but then we also stirred in 2 tbs Corn Starch to help hold things together. We also let the rhubarb, sugar and corn starch mixture set for 30 minutes before we added it to the pie crust. Also, we used a slotted spoon to take the rhubarb out to keep it a bit drier. The first time we made it per the directions it was junk due to the soggy crust. The second time we made it with the modifications that I just mentioned and it was a hit with our church group. Thanks for sharing!

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    • on August 27, 2008


      Gosh, I had a hard time with this recipe. It's entirely possibly that I did something wrong...but I too put all the sugar in the base...but I wasn't sure whether to press the bottom down into the pan or not as the last instructions called it a cake. It just didn't work well. I tried it, but it just kept falling apart on me. I'm sorry. Thank you for sharing this recipe. :-)

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    • on August 15, 2008


      This was voted a winner by all the family. I misread step one, and put in all the sugar, so don't get distracted while putting the base together. Super easy to make and the crunchy sweet base was well balanced by the tart of the rhubarb in the middle. Thanks for posting.

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    Nutritional Facts for Rhubarb Kuchen

    Serving Size: 1 (134 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 354.1
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 7.9 g
    Cholesterol 47.1 mg
    Sodium 185.3 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 2.6 g
    Sugars 27.0 g
    Protein 5.1 g

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