Strawberry Rhubarb Kuchen Recipes

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STRAWBERRY RHUBARB CAKE



Strawberry Rhubarb Cake image

Sweet strawberries and tart rhubarb are a perfect match in this simple cake.

Provided by Mary Younkin

Categories     Dessert

Time 57m

Number Of Ingredients 7

3 eggs
2 cups sugar
3/4 cup butter (softened)
1 teaspoon vanilla
2 cups all-purpose flour (see note below for gluten-free alternative)
2 cups strawberries, washed and dried as much as possible, chopped very small
1 cup rhubarb, thinly sliced and chopped

Steps:

  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
  • Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
  • Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!

Nutrition Facts : Calories 242 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

MOM'S RHUBARB KUCHEN



Mom's Rhubarb Kuchen image

Make and share this Mom's Rhubarb Kuchen recipe from Food.com.

Provided by Chili Dan

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 9

1 1/2 cups sifted flour
1/2 cup sugar
1/8 teaspoon salt
1/2 cup soft butter
4 cups rhubarb, cut fine
3 ounces strawberry Jell-O gelatin dessert
1/2 cup flour
1 cup sugar
1/3 cup melted butter

Steps:

  • Crust.
  • Combine first 4 ingreddients with a fork till crumbly.
  • Spread into a 9 x 13 pan.
  • Filling.
  • Spread out Rhubarb evenly.
  • Sprinkle Jello mix over Rhubarb.
  • Topping.
  • Mix together Flour and Sugar in a bowl.
  • Melt butter in microwave.
  • Pour Butter over the Flour mixture.
  • Fork mix a little bit. Make clumpy. Mix to much you will make a big ball. Don't want a big ball.
  • Sprinkle on top the Rhubarb.
  • Bake in oven 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 160.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 16.9, Sodium 86, Carbohydrate 24.6, Fiber 0.7, Sugar 15.8, Protein 1.6

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

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

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

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