Butter Rhubarb Kuchen
|Butter||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Sliced almonds||3⁄4 Cup (12 tbs)|
|Chopped rhubarb||5 Cup (80 tbs)|
|Orange juice||1 Tablespoon|
|Strawberry jelly||1⁄3 Cup (5.33 tbs)|
In bowl, beat butter with 3/4 cup (175 mL) of the sugar; beat in yogurt, egg yolk and orange rind.
Combine flour, baking soda and salt; stir in 1/2 cup (125 mL) of the almonds.
Gradually stir into butter mixture until combined.
Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch (2 cm) up side of greased 10-inch (3 L) springform pan.
Toss rhubarb with remaining sugar and orange juice; arrange evenly over dough.
Sprinkle remaining almonds around edge.
Bake in 350°F (180°C) oven for 45 to 50 minutes or until pastry edge is golden brown and rhubarb is tender.
Let cool on rack.
Remove side of pan.
GLAZE: In small saucepan, bring strawberry jelly and 3 tbsp (50 mL) water to boil, whisking constantly.
Reduce heat and simmer, whisking often, for about 3 minutes or until thickened.
Brush over rhubarb and sides of cake.
Let stand for 5 minutes.