Strawberry Rhubarb Kuchen Recipes

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

DELICIOUS RHUBARB KUCHEN

Steps:

• Pre-heat the oven to 375.
• THE BASE: Cut margarine or butter into dry ingredients until it looks like coarse crumbs. Add egg & milk mixture; stir till moist. Pat evenly on bottom and 1" up the sides of 9x9" pan.
• THE MIDDLE PART: Mix all the ingredients together and turn into crust lined pan.
• TOPPING: Cut together and sprinkle evenly over the rhubarb.
• Bake for 45 minutes; cool and serve with ice cream or whipped cream.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

STRAWBERRY KUCHEN

Steps:

• Oven to 350 degrees.
• Butter & flour 9-inch round cake pan.
• Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition.
• Place fruit in an even layer over top of batter, and sprinkle evenly with sliced almonds and cinnamon (if using). Sprinkle top with large-grain sugar.
• Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
• [Originally from Southern Living: https://www.southernliving.com/recipes/strawberry-kuchen-recipe].

RHUBARB KUCHEN

Steps:

• Cut margarine or butter into the first set of dry ingredients until it looks like coarse crumbs. Add egg and milk mixture; stir till moist. Pat evenly on bottom and 1 inch up the sides of pan.
• Mix together the Jello, rhubarb, the 1/3 cup sugar and 3 tbsp flour and turn into crust lined pan.
• Cut margarine or butter into the last set of dry ingredients until it looks like coarse crumbs and sprinkle evenly over the rhubarb.
• Bake in 375°F oven.
• Serve topped with whipped cream or ice cream.

MOM'S RHUBARB KUCHEN

Steps:

• Crust.
• Combine first 4 ingreddients with a fork till crumbly.
• Spread into a 9 x 13 pan.
• Filling.
• Spread out Rhubarb evenly.
• Sprinkle Jello mix over Rhubarb.
• Topping.
• Mix together Flour and Sugar in a bowl.
• Melt butter in microwave.
• Pour Butter over the Flour mixture.
• Fork mix a little bit. Make clumpy. Mix to much you will make a big ball. Don't want a big ball.
• Sprinkle on top the Rhubarb.
• Bake in oven 350 degrees for 30 to 40 minutes.