Thursday, June 5, 2014

Rhubarb Kuchen

My mum's Apfelkuchen turned Rhubarb Kuchen 

2 eggs
1/4 sugar

1 1/2 flour
1 1/2 tsp b.p
a pinch of salt

Heat oven to 350 F

Other ingredients:

3/4 cup Milk

Add enough milk to make a thick batter.

Pour the thick batter into a greased metal tray, or use a piece of parchment at the bottom (much easier) 

The baked result is a layer of dough/batter that is very thin/flat so spread it out using a spatula, my mother always made it in a flat baking tray type pan. Spread it nice and evenly.

Fruit: Apple, peeled, cored and sliced thinly or in this case Rhubarb, cut into thin 1/4 inch rings

Layer the thin slices of apple leaving a small edge (kind of like a pizza but thinner) 

To make the crumb topping


1/2 cup butter, softened 
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour + a tbsp if needed
1 teaspoon ground cinnamon  (I use the real Sri Lankan Ceylon cinnamon)
Pinch or grating of ground nutmeg

Mix all the dry ingredients and add the butter, using your fingers press them together to create little crumbs. 

Lay the crumb mixture over the fruit in an even layer and bake for 30 minutes in a  preheated 350 F oven.

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