Rhubarb kuchen

Yield: 12 servings

Measure Ingredient
¾ cup Butter softened
1¼ cup Sugar
⅓ cup Plain yogurt
1 each Egg yolk
1 teaspoon Grated orange rind
2 cups Flour
⅓ cup Strawberry jelly
½ teaspoon Baking soda
1 pinch Salt
¾ cup Slice almonds
5 cups Chopped rhubarb
1 tablespoon Orange juice


Cream butter with ¾ cup of sugar. Beat in yogurt, egg yolk and orange rind. Combine flour, baking soda, salt, and ½ cup of the almonds. Gradually stir into butter mixture until mixed well. Using wet spatula spread dough evenly on the bottom and ¾ inch on side of greased 10 inch spring form pan. Combine rhubarb with remaining sugar and orange juice and arrange evenly over dough. Sprinkle remaining almonds around edge. Bake at 350 for 45 to 50 minutes or until pastry is golden brown and rhubarb is tender. Let cool on rack and then remove sides of pan.

Glaze: In small saucepan bring strawberry jelly and 3 tbsp of water to a boil gently, whisking often until thickened. Brush over rhubarb and sides of cake. Let stand 5 minutes.

Submitted By ELEANOR MURRAY On 05-01-95

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