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.

• Ready In: 1 hr 28 mins
• Serves: 12

Ingredients

• 3⁄4 cup butter, softened
• 1 1⁄4 cups  granulated sugar
• 1⁄3 cup plain yogurt
• 1  egg yolk
• 1  teaspoon  grated  orange rind
• 2  cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1  pinch salt
• 3⁄4 cup  sliced  almonds
• 5  cups  chopped rhubarb
• 1  tablespoon  orange juice

• Glaze

• 1⁄3 cup  strawberry jelly

Directions

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