Strawberry Rhubarb Kuchen
Strawberry Rhubarb Kuchen is perfect anytime rhubarb is in season. You can use frozen rhubarb, no need to defrost before baking. This recipe is easy and can be cut into bite-size pieces for a crowd. It's very moist and delicious.
For the cake
- ½ cup butter, melted
- ½ cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup sour cream
- 1 ½ cup all-purpose flour
- ¾ tsp baking powder
For the topping
- ¼ cup butter, softened
- ¼ cup sugar
- ¼ cup brown sugar, packed
- ¼ cup all-purpose flour
- ¼ tsp cloves
- 1 cup strawberries, quartered or cut into 1-inch pieces
- 1 cup rhubarb, cut into 1-inch pieces
Assemble the cake:
Grease a 9x13-inch pan. Preheat oven to 350°F with the rack in the center position. In a large bowl cream together the butter and the sugar. Blend in the egg, vanilla extract, and sour cream. Mix in flour and baking powder. Spread the dough in a prepared pan. The dough will be rather thick and once it's spread in the pan, it'll be a rather thin layer.
Mix together the topping and bake the kuchen:
In a small bowl mix the softened butter, sugar, brown sugar, flour, cloves, and cinnamon.
Sprinkle half of the toping over the cake dough. Now spread out the strawberries and rhubarb over the entire surface and sprinkle the remaining topping to cover the kuchen.
Bake the kuchen for about 30 minutes until the sides are golden. A toothpick test doesn't really work here as the topping and fruit will be rather gooey and will stick to the toothpick making it hard to tell if the cake is done.
The kuchen can be served right out of the oven, but if you let it sit for two to three hours before serving, the clove flavor becomes perfectly mild and the fruit becomes nice and jam-like. Leftovers should be covered and refrigerated. Delicious for up to 3 days after baking.
- Kuchen is a rather thin cake but delicious in texture and taste. If you want a thicker cake, you can double all of the cake's ingredients (not necessary for the topping). The kuchen will need to be baked for longer. Start at 45-minutes and watch for the sides to turn golden-brown. If the fruit seems to be bubbling too much for the thicker cake, tent loosely with foil at around 30 minutes.
- You may use frozen rhubarb but I would try to use fresh berries whenever possible. Other fruits work great here, too. I have a Peach Kuchen recipe that's incredible. Plums or pears are also delicious.
Calories: 424kcal | Carbohydrates: 49g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 158mg | Potassium: 155mg | Fiber: 1g | Sugar: 27g | Vitamin A: 747IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg