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Ingredients
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 1/4 cups |
| whole plain yogurt: 1/3 cup |
| eggs: 1 (yolk) |
| orange peel: 1 tsp (grated) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/2 tsp |
| salt: 1 dash |
| almonds (sliced): 3/4 cup |
| rhubarb (chopped): 5 cups |
| orange juice: 1 Tbl |
| strawberry jelly: 1/3 cup |
Rhubarb Kuchen
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
58 min -
Servings
12 serving(s)
Tags
- 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.