Everything I have made from Into Our Second Century, the School Sisters of St. Francis, 1988 has been incredible. Although I found the cookbook at Greene’s Exit 213 Indiana antique mall in Rensselaer, Indiana seven years ago, I have made a slew of completely different items from it. Each one has been incredible!
I freely admit that I love rhubarb and I especially love finding rhubarb recipes to feed my craving at home. If there’s ever any dessert offered that involves rhubarb, I’ll take it! But this recipe kicks things up a notch. Unlike a basic cake, there’s no frosting. Instead, there’s a delicious, soft base, a sweet and sour rhubarb filling, all topped with a delectable streusel topping. Served warm and topped with a generous scoop of vanilla ice cream, it’s a beautiful ending to any meal.
One pound of rhubarb equals roughly three cups chopped. I purchased two pounds of rhubarb from my local farmer’s market and managed to have a couple of stalks left over. Those will be saved and turned into pie! My personal favorite pie for rhubarb is a Blueberry Rhubarb pie that’s managed to become a family classic. I know it seems like a lot of rhubarb for this recipe but don’t trim it down! It’s perfect for anyone with access to fresh rhubarb and especially for anyone who grows their own in great number. Neighbors who love to share are a great thing to have around, too! Finally, a yummy way to use it up.
Rhubarb Kuchen Recipe
From "Into Our Second Century School Sisters of St. Francis Cookbook" Milwaukee, Wisconsin, 1988.
Ingredients
- 1 1/4 Cup Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 2 Tablespoons Milk
- 1/2 Cup Shortening
- 1 teaspoon Sugar
- 1 Egg, Beaten
- 6 Cups Rhubarb
- 1/2 Cup Cornstarch (More or Less depending on how well rhubarb was measured)
- 1 1/2 Cups Sugar
- 2 Tablespoons Flour
- (for variation, sprinkle one red gelatin over rhubarb)
- 3/4 Cup Sugar
- 1 teaspoon Cinnamon
- 1 Tablespoon Flour
- 2 Tablespoons Butter
Instructions
- Mix Dough ingredients together and spread in bottom of lightly greased 8 x 8 dish.
- Mix Filling ingredients and spread over Dough.
- Combine Topping ingredients and sprinkle over Filling layer.
- Bake 350* for 45 minutes or until golden brown and bubbling.
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