Ingredients for Rhubarb Kuchen
- 1 cup (2 sticks) unsalted butter
- 1 ¼ cups granulated sugar
- Plain Yogurt
- 1 large egg yolk
- Zest of 1 orange
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sliced almonds
- 4 cups chopped rhubarb
- 2 tablespoons orange juice
- 1 cup strawberry jelly
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How to Make Rhubarb Kuchen
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in ½ cup plain yogurt, 1 large egg yolk, and the zest of 1 orange.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ cup sliced almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the dough evenly into the bottom and up the sides (about ¾ inch) of a greased 10-inch springform pan.
- In a bowl, toss 4 cups chopped rhubarb with the remaining ¼ cup granulated sugar and 2 tablespoons orange juice.
- Spread the rhubarb mixture evenly over the crust.
- Sprinkle the remaining ½ cup sliced almonds around the edges of the rhubarb.
- Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until the crust is golden brown and the rhubarb is tender.
- Let the kuchen cool completely on a wire rack.
- Carefully remove the sides of the springform pan.
- **Glaze:** In a small saucepan, combine 1 cup strawberry jelly and 3 tablespoons water.
- Bring to a boil over medium heat, whisking constantly until the jelly is melted and smooth.
- Reduce heat to low and simmer for 3 minutes, or until slightly thickened, whisking frequently.
- Brush the glaze evenly over the top and sides of the cooled kuchen.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
108g
Fat
39g
Carbs
15g
