Dutch Oven Pear Rhubarb Kuchen Rsc Recipes

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DELICIOUS RHUBARB KUCHEN



Delicious Rhubarb Kuchen image

Here's how to use some of that strawberry rhubarb. I've had this a long time and don't remember where I got it.

Provided by Gran Dee

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 pinch salt
2 tablespoons margarine or 2 tablespoons butter
1 egg, beaten with
2 tablespoons milk
1 (85 g) strawberry Jell-O gelatin dessert
5 cups sliced rhubarb
1/3 cup sugar
3 tablespoons flour
1/3 cup flour
2/3 cup sugar
3 tablespoons margarine or 3 tablespoons butter

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.

Nutrition Facts : Calories 321.1, Fat 8.2, SaturatedFat 1.6, Cholesterol 27, Sodium 234.1, Carbohydrate 58.3, Fiber 2, Sugar 36.6, Protein 5

DUTCH OVEN PEAR & RHUBARB KUCHEN #RSC



Dutch Oven Pear & Rhubarb Kuchen #RSC image

"Ready. Set. Cook! Reynolds Wrap Contest Entry. I love Rhubarb and Dutch Oven cooking. In reality I love all types of cooking period. I had some Rhubarb in the refirigrator, and had no idea of what to fix with it, until I heard about the Ready. Set. Cook! Reynolds Wrap Recipe Contest. I decided to take the challenge. Along with the Reynolds Wrap, I picked four ingredients from the list, and spent the whole night working on this recipe. The next morning my wife asked me what I had come up with. I couldn't tell her what it is; I just had to cut her a piece, and let her tell me what is. She liked it so much that she only allowed me three small slices.

Provided by rr47er42

Categories     Dessert

Time 1h50m

Yield 1 Kuchen, 8-12 serving(s)

Number Of Ingredients 17

2 (15 ounce) cans pear halves
2 cups rhubarb
1/8 cup water
1 cup sugar (divided)
2 tablespoons lemon juice, fresh
Reynolds Wrap Foil
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cool not cold and cut into 6 patties
1 large egg
1 cup heavy cream
2/3 cup cake flour
2/3 cup sugar
2 tablespoons unsalted butter, cold
2 tablespoons heavy cream
1/2 cup almonds, finely chopped

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.

Nutrition Facts : Calories 711.7, Fat 29.6, SaturatedFat 15.7, Cholesterol 99.7, Sodium 295.7, Carbohydrate 105.8, Fiber 4.2, Sugar 53, Protein 8.9

GERMAN RHUBARB STREUSEL CAKE



German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories     World Cuisine Recipes     European     German

Time 1h20m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

  • Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
  • Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
  • Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

RHUBARB KUCHEN



Rhubarb Kuchen image

This is different from any I found here. I don't remember where I got it from but I've been making it for years. Best with what is known as "Strawberry Rhubarb"

Provided by Gran Dee

Categories     Dessert

Time 50m

Yield 1 8x8 pan, 8 serving(s)

Number Of Ingredients 14

1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 pinch salt
2 tablespoons margarine (or butter)
1 egg, beaten with
2 tablespoons milk
1 (85 g) strawberry Jell-O gelatin dessert
5 cups sliced rhubarb
1/3 cup sugar
3 tablespoons flour
1/3 cup flour
2/3 cup sugar
3 tablespoons margarine or 3 tablespoons butter

Steps:

  • Cut margarine or butter into the first set of dry ingredients until it looks like coarse crumbs. Add egg and milk mixture; stir till moist. Pat evenly on bottom and 1 inch up the sides of pan.
  • Mix together the Jello, rhubarb, the 1/3 cup sugar and 3 tbsp flour and turn into crust lined pan.
  • Cut margarine or butter into the last set of dry ingredients until it looks like coarse crumbs and sprinkle evenly over the rhubarb.
  • Bake in 375°F oven.
  • Serve topped with whipped cream or ice cream.

Nutrition Facts : Calories 321.1, Fat 8.2, SaturatedFat 1.6, Cholesterol 27, Sodium 234.1, Carbohydrate 58.3, Fiber 2, Sugar 36.6, Protein 5

RHUBARB KUCHEN



Rhubarb Kuchen image

Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust.

Provided by irene masztaler

Categories     Pie

Time 1h28m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup butter, softened
1 1/4 cups granulated sugar
1/3 cup plain yogurt
1 egg yolk
1 teaspoon grated orange rind
2 cups all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
3/4 cup sliced almonds
5 cups chopped rhubarb
1 tablespoon orange juice
1/3 cup strawberry jelly

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.

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