Rhubarb Kuchen This not-too-sweet style of cake is a traditional German favourite to serve for an afternoon treat or dessert. Even though it uses yeast for leavening, it’s just as easy to make as a regular coffee cake. Preparation Time: 20 minutesCooking Time: 5 minutesRising Time: 1 hourBaking Time: 35 minutesServes 8 1-1/2 cups (375 mL) all-purpose flour1-1/2 tsp (7 mL) quick-rise (instant) dry yeast1/2 tsp (2 mL) salt1/3 cup (75 mL) granulated sugar1/2 cup (125 mL) Ontario Milk1/4 cup (50 mL) butter, cut into cubes2 Ontario Eggs1 tsp (5 mL) vanilla Topping:1/3 cup (75 mL) granulated sugar1/4 cup (50 mL) all-purpose flour1/2 tsp (2 mL) ground cinnamon1/4 tsp (1 mL) ground nutmeg1/8 tsp (0.5 mL) ground cardamom3 tbsp (45 mL) butter, softened2 cups (500 mL) sliced (1/4-inch/5 mm thick) Ontario Rhubarb (about 4 stalks) Line bottom of 9-inch (23 cm) springform pan with parchment paper; grease sides. Set aside. In medium bowl, combine 1 cup (250 mL) of the flour, yeast and salt. Set aside. In small saucepan, combine sugar, milk and butter; heat over medium heat, stirring to dissolve sugar, until butter is melted and milk is steaming, about 2 to 5 minutes. Remove from heat. Pour hot milk mixture into flour mixture. Using electric mixer, beat on low speed until evenly moistened. Beat in eggs and vanilla. Using wooden spoon, stir in remaining flour to make thick batter. Spread into prepared pan. Cover with tea towel; let rise for 1 hour. Topping: In small bowl, combine sugar, flour, cinnamon, nutmeg and cardamom. Add butter and pinch with fingertips until blended and crumbly. Sprinkle rhubarb evenly over cake batter and scatter crumble topping over rhubarb. Bake in 375°F (190°C) oven for about 35 minutes or until cake tester comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan. Serve warm or let cool completely. Tip: If you have a dark metal pan, reduce the oven temperature to 360°F (182°C) to prevent the bottom and sides from getting too dark. Nutritional Information:1 ServingPROTEIN: 6 gramsFAT: 12 gramsCARBOHYDRATE: 40 gramsCALORIES: 289FIBRE: 2 gramsSODIUM: 240 mg- Printed with permission from Foodland Ontario
Rhubarb Kuchen
