Monday, May 22, 2006

Rhubarb Kuchen

Every spring I can't wait for the fresh new rhubarb. Among the favoured baked fruit desserts in my family when I was a child was this scrumptious rhubarb dish: rhubarb kuchen. It's not overly sweet and is good warm or cold. There are some who will not let my mom bring anything but this for get-togethers. I don't blame them. You can use frozen rhubarb in a pinch too. I just prefer to use fresh.

Rhubarb Kuchen

preheat oven to 375F

Mix together: 1 cup flour
1 tbsp sugar
1 1/2 tsp baking powder
pinch salt

Cut in 1 tbsp butter

Mix one egg with 2 tbsp milk separately

When combined, add egg mixture to dry ingredients until just moist. Pat the resulting dough into bottom of a sprayed 8x8 inch pan. Set aside.

Combine: 1 package (85g size) of strawberry jello
1/3 cup sugar
3 tbsp flour
Mix with 3 cups diced rhubarb until well coated with jello mix.

Pour whole rhubarb mix over crust.

Mix well:2/3 cup sugar
1/3 cup flour
3 tbsp butter

Once combined, toss sugar mix (streusel) even over the top of the fruit layer.

Put into over and remove once the top is golden and the rhubarb tender


bernard said...

Hi Nerissa
It seems really delicious: quails, lamb shoulder, hollandaise sauce and all this sort of things (I'm not a rhubarb fan).
What a happy man this Frog !

sher said...

Yes, I agree!! He is lucky. The rhubarb looks wonderful. And great job on the hollandaise! I can almost taste it.

Nerissa said...

Hi papa: Hmm.... I wonder, sometimes, if this Frog knows just how lucky he is ;-)

Hi sher: Thanks! I love rhubarb and this dish seems to be the perfect way to use it. The hollandaise is still stunning my senses. I can't believe how easy it was in the blender. I'm still not sure if I'd do well with it on the stove.