Rhubarb Kuchen

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
1hr 28mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: