Obstkuchen (Platz)

Obstkuchen (Platz)

Sift:
2 cups flour
3 tsp baking powder
4 tbsp sugar

Add:
2 tbsp butter
1 cup whipping cream
1 egg

Sift dry ingredients together and with a pastry blender mix in the butter. Add the cream and slightly beaten egg and mix well.
Pat out on a greased 10x15" pan. (approx) Wet hands to do this as the dough may be a bit sticky.
Put on a layer of any of the following fruits: cherries, plums, apples, apricots, rhubarb, blueberries or any fruit in season..frozen fruit works too. My g'daughter used rhubarb.

Top with crumbs (ruebel):
1 1/2 cups sugar
1 1/2 cups flour
1/2 cup butter, very soft
Mix well with a pastry blender..it will be crumbly. If you want coarser crumbs just mix in a bit of cream. Sprinkle thickly over the fruit.
Bake in at 375º for 30 min.
Cool 10 min an drizzle icing over the top. (optional)
It is also very good served warm with ice cream.

Rhubarb ‘Big Crumb’ Coffeecake

Recipe: Rhubarb ‘Big Crumb’ Coffeecake

Time: 1 1/2 hours, plus cooling
Butter for greasing pan
FOR THE RHUBARB FILLING:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
FOR THE CRUMBS:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour
FOR THE CAKE:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Yield: 6 to 8 servings.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

In order given, mix together ½ cup butter or margarine, 1½ cups sugar, 1 egg, 1 cup sour milk, 1 teaspoon vanilla, 1 teaspoon soda, ½ teaspoon salt, 2½ cups flour and 3 cups cut-up rhubarb (Carol notes that she usually uses more). Put in 9- by 13-inch pan and sprinkle with ½ cup brown sugar and optional nuts (Carol uses pecans).

For sauce, mix together ½ cup butter or margarine, 2/3 cup sugar and 1 small can evaporated milk; boil 3 minutes. Remove from heat and add 1 teaspoon vanilla. Beat for a few minutes and pour over sliced cake. Serve warm.

Rhubarb Bread

Rhubarb Bread

Combine 1½ cups brown sugar, 2/3 cup oil, 1 egg, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon vanilla, 3 cups flour, 1½ cups rhubarb, cut fine, ½ cup chopped nuts and 1 cup buttermilk.

Put batter in two loaf pans. Sprinkle tops with mixture of 1/3 cup white sugar and 1 tablespoon butter.

Bake 1 hour at 325 degrees.