Rhubarb Kuchen

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“Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust.”
1hr 28mins

Ingredients Nutrition


  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.

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