Monday, August 4, 2014

Rhubarb Kuchen

My daughter, Jenna, brought rhubarb home from Wisconsin for me.  I found this recipe and made it.  I added a few ingredients and really liked it.

Rhubarb Kuchen
adapted from


2 c. flour
2/3 c. butter, cut into 1/2 inch pieces
1 egg

Filling or Custard:
6 cups rhubarb, not defrosted if frozen
2 c. sugarBeth used 1/2 sugar 1/2 slpenda
4 eggs
** Beth added 1 t almond flavoring
**1/2 t nutmeg

1 c. sugar Beth used 1/2 sugar and 1/2 splenda
1 c. flour
 1/2 c. butter, cut into 1/2 inch pieces

Preheat oven to 350 degrees.

Using a food processor, (you can do it by hand) pulse crust ingredients until they look like "coarse sand". Spread them into the 9x13 pan, and press into a crust.

Then, spread the rhubarb over the crust, mix the custard ingredients together, and pour over the rhubarb.

Finally, pulse the topping (no need to have washed the food pro first), and sprinkle over the top.

Bake for 50-75 minutes until the topping is nicely browned. It will firm up a bit more as it cools.


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