Best Rhubarb Kuchen Recipes

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.

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.

TINA'S RHUBARB COFFEE KUCHEN

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.

TINA'S RHUBARB KUCHEN

Steps:

• 1. Mix flour, baking powder an a bowl
• 2. Beat eggs add to flour along with shortening and milk.Blend
• 3. Pat into a greased 9x9 inch baking pan, large pie pan or 7x11 inch pan
• 4. Scatter rhubarb over the dough. Sprinkle gelatin powder over rhubarb
• 5. in another bowl mix sugar and flour and cut or rub in butter. Sprinkle over kuchen. Bake 375 degrees for 30-40 minutes

RHUBARB KUCHEN

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.

RHUBARB KUCHEN

Steps:

• Preheat oven to 350. Mix crust and pat into a 9x11 pan. Mix rhubarb and sugar together. Spread on top of crust. Mix dry topping ingredients. Sprinkle on top of fruit. Bake for 45 minutes.

DUTCH OVEN PEAR & RHUBARB KUCHEN #RSC

Steps:

• Drain the pears into a large colander and set aside.
• Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe.
• Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an "X". Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier.
• Set the oven rack in the middle position, and preheat the oven to 375º.
• Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
• Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
• In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook.
• Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches.
• For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb.
• Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
• Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
• Place the Kuchen on a cake stand, and serve.

STRAWBERRY RHUBARB KUCHEN

Steps:

• 1 For the Cake: In the bowl of a stand mixer add yeast, warm water, and one teaspoon sugar. Cover and set aside for 5 minutes or until foamy.
• To the yeast mixture add 2 cups flour, sugars, cinnamon, salt, sour cream, egg, lemon zest, and vanilla. Mix on medium speed until just combined, about 45 seconds, then beat in butter, one tablespoon at a time, until thoroughly combined. Continue beating at medium speed until dough is smooth and shiny, about 5 minutes. The dough should be very sticky and stick to the sides of the bowl. Transfer dough to a large greased bowl, cover and let rise in a warm spot until almost doubled, 2 to 3 hours.
• Grease an 8-inch baking dish. Spread the dough into the pan and cover with plastic wrap and let rise in a warm and draft-free spot until almost doubled, 1 1/2 hours to 2 hours.
• For the Fruit Topping: While your dough is doing its second rise, add strawberries, rhubarb, sugar, orange juice, vanilla and corn starch to the bowl of a food processor. Pulse to puree the fruit. Transfer fruit mixture to a small saucepan and heat over medium, stirring frequently until the mixture thickens. Transfer thickened mixture to a medium bowl and refrigerate until cooled, about 1 hour.
• For the Crumbs: Rinse and dry the bowl and blade for your food processor and add butter, sugars, flour, ginger and cinnamon. Pulse until small crumbs form. Transfer to a medium bowl and set aside.
• Once dough is ready, set the rack to the middle position and preheat oven to 375°F. Transfer covered dough to refrigerator for 20 minutes to firm it up slightly before adding toppings.
• Transfer cooled filling to a piping bag fitted with a large round tip and pipe wide stripes of filling across the top of the cake dough. Use a spreading knife to smooth over filling to cover the entire surface. Toss crumbs, working them with your hands to form them into larger clumps and then sprinkle them over the entire surface of the cake. Bake until crumbs are golden brown and a cake tester inserted in the center of the cake comes out clean, 35 to 45 minutes. Remove, cool and serve. Cover leftovers and store up to a day.