If by “Rhubarb Kuchen” you mean the traditional German Rhabarberkuchen (rhubarb cake), here’s a classic version with a buttery crust and almond filling. (Cookpad)
Ingredients
For the crust
200 g all-purpose flour
100 g cold unsalted butter, cubed
5 tbsp sugar
1 egg
For the filling
500 g rhubarb, cut into 1–2 cm pieces
3 eggs, separated
100 g sugar
125 g ground almonds
Powdered sugar for dusting
Instructions
Make the dough
Mix flour, butter, and sugar until crumbly.
Add the egg and knead into a smooth dough.
Wrap and refrigerate for at least 2 hours. (Cookpad)
Prepare the pan
Preheat oven to 190°C (375°F).
Grease a 22–23 cm (9-inch) springform pan.
Roll out the dough and press it into the bottom and sides of the pan.
Prick the base with a fork. (Cookpad)
Make the filling
Beat the egg yolks with 50 g sugar until creamy.
Stir in the ground almonds.
In a separate bowl, beat egg whites to stiff peaks.
Gradually add the remaining 50 g sugar and continue beating.
Fold the almond mixture gently into the egg whites. (Cookpad)
Assemble
Spread the rhubarb evenly over the crust.
Pour the almond mixture over the rhubarb and smooth the top. (Cookpad)
Bake
Bake for about 40 minutes, until golden.
Cool in the pan for 10 minutes, then remove the ring and let cool completely. (Cookpad)
Serve
Dust with powdered sugar.
Delicious with whipped cream or vanilla ice cream. (Cookpad)
Tip: Rhubarb releases a lot of moisture. If it’s especially juicy, toss it with a tablespoon of sugar and let it drain for 15–20 minutes before adding it to the cake. (Epicurious)
Would you like a German streusel-style rhubarb kuchen (with crumb topping) instead? It’s one of the most popular versions in Germany.
