Rhubarb Kuchen Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
1/2 cup butter
1/4 cup sugar
1 egg yolk
1 1/4 cup flour (can be 1/2 Almond flour instead of all wheat flour)
1 tsp salt
Filling
4 cup rhubarb
wild strawberry jello
1/2 c scant sugar
Stroisel Top
1/2 cup flour (Almond flour is great here)
1/c suar
1/c cup butter
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Directions: |
Directions:Cream together butter, sugar, and egg yolk. Then add in the flour (1/2 Almond flour is nice) and salt, blend until smooth. Pat into a 7x11 pan sprinkle with 1 T sugar and 1 T flour.
Pre-bake at 350 for about 10 minutes before adding filling for a crisper crust.
Filling: Mix 4 cups of rhubarb with wild strawberry jello 1/2 c scant sugar (or less) pour over crust.
Stroisel top : mix 1/c four (Almond flour is nice) 1 c sugar 1/3 cup butter. Sprinkle over the rhubarb in a crumble style.
Bake for about 45 minutes at 350 until bubbly, and browned. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: Ann Moeller created this recipe by compiling multiple recipes out of the St. John's cookbook. She added the touch of the jello to firm up the filling.
Liz Griesbach added the optional Almond flour to cut down on the carbohydrates.
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