TINA'S RHUBARB COFFEE KUCHEN
This recipe was in an old St Peter's Christian Woman's Cookbook that my mother had for over about 60 years. I eat it, smile and think wonderful thoughts of her and all the glorious women of my past. The cookbook is so old and stained but oh so well treasured!
Provided by Tina Swain
Categories Other Breakfast
Time 50m
Number Of Ingredients 13
Steps:
- 1. Cream butter and sugar. Add eggs and beat until smooth and flour, baking powder, creamy. Mix vanilla with milk. Sift flour, baking powder and salt. Add along with milk mixture to the creamed sugar egg mixture. Beat to blend. Dough will be fairly stiff.
- 2. Grease a 9x13 pan. I plop about 6 plops of dough in the bottom of the 9x13 then I use an offset spatula to spread the dough in the pan. Sprinkle raw rhubarb over dough.
- 3. In separate bowl mix sugar, the two rounded tablespoons of flour, butter and nutmeg. Sprinkle over the rhubarb. Bake 350 degrees for 35-40 minutes.
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.
Provided by irene masztaler
Categories Pie
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
DELICIOUS RHUBARB KUCHEN
Here's how to use some of that strawberry rhubarb. I've had this a long time and don't remember where I got it.
Provided by Gran Dee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 321.1, Fat 8.2, SaturatedFat 1.6, Cholesterol 27, Sodium 234.1, Carbohydrate 58.3, Fiber 2, Sugar 36.6, Protein 5
GERMAN RHUBARB STREUSEL CAKE
Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.
Provided by selbstversorgerin
Categories World Cuisine Recipes European German
Time 1h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g
MOM'S RHUBARB KUCHEN
Make and share this Mom's Rhubarb Kuchen recipe from Food.com.
Provided by Chili Dan
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 86, Carbohydrate 24.6, Fiber 0.7, Sugar 15.8, Protein 1.6
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RHUBARB CUSTARD KUCHEN - ONE HOMELY HOUSE
From onehomelyhouse.com
Cuisine GermanCategory DessertServings 18-24Total Time 3 hrs 20 mins
- Preheat oven to 350 degrees F. Prepare crust: mix together flour, sugar, and salt in a medium mixing bowl. Cut in butter with a pastry blender or fork until the mixture resembles fine crumbs.
- Pat crust mixture into the bottom and sides of an 11x7" pan. Crust should come at least 1" up the sides of the pan.
- Prepare custard: in a mixing bowl, lightly beat 3 eggs. Stir in sugar, salt, and light cream. Pour the custard mixture over rhubarb.
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