Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rhubarb kuchen. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Rhubarb Kuchen is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Rhubarb Kuchen is something which I have loved my whole life. They are nice and they look wonderful.
For those of you who don't know, Kuchen is the German word for cake. Every time I make a batch of Rhubarb Kuchen, it brings back fond memories of our trip to Germany. I use farm fresh eggs when I make this recipe which adds a rich golden color to the dessert thanks to the egg yolks.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have rhubarb kuchen using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb Kuchen:
- Get 6 ＊Rhubarb
- Prepare 3 tbsp ＊Sugar
- Take Tart Crust
- Get 70 grams Butter
- Make ready 50 grams Sugar
- Get 1 Egg
- Prepare 130 grams Plain flour
- Make ready Streusel
- Get 50 grams White flour
- Take 40 grams Sugar
- Make ready 40 grams Butter
- Prepare 1 dash Cinnamon powder
Great concept, but in certain parts of the world there's not a whole lot to be grown during. Mix together Flour and Sugar in a bowl. Pour Butter over the Flour mixture. Mix to much you will make a big ball.
Instructions to make Rhubarb Kuchen:
- Wash the ＊ rhubarb. Cut off the leaves. We will only be using the stems.
- Cut into 1-2 cm wide pieces. Place into a bowl and mix thoroughly with the ＊ sugar. Let it sit.
- [Tart Crust] Soften the butter (I used the microwave), and combine with all of the ingredients. Form it into a ball and cover with plastic wrap. Let it sit in the refrigerator.
- [Streusel] While the crust is chilling, make the streusel. Without softening the butter, combine all of the ingredients
- Use a fork to combine well until it becomes crumbly. Use your fingers at the end.
- Grease the gratin dish with melted butter.
- Remove the tart crust from the refrigerator and spread it into the dish.
- Place the sugared rhubarb from Step 2 into the crust. (Remove the moisture as much as possible.) Top with the streusel.
- Bake in a 200°C oven for 40 minutes. After baking, the surface should look like this photo. The rhubarb releases some moisture, but this makes the tart moist and delicious if you let it cool first before serving.
Kuchen is the German word for cake but this rhubarb kuchen recipe doesn't make the kind of cake you are probably envisioning! Instead, it's kind of like a cross between a pie, coffee cake, and a cake. I know, it can be a little confusing but here's all you really need to know: this recipe for rhubarb kuchen is fantastic. I skipped the extra sugar and butter as it was not necessary. We enjoyed this cake my Omi made kuchen all the time with whatever fruit was in season.
So that’s going to wrap this up with this special food rhubarb kuchen recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
