Rhubarb Kuchen

READY IN: 1hr 28mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.