Tina's Rhubarb Kuchen

Tina's Rhubarb Kuchen Recipe

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Tina Swain


This is a colorful breakfast kuchen. I remember my dad baking this for us. It warms my heart just seeing the recipe. He has since passed away but not before he passed his interest in baking on to me. Hope you make this and years later your children will make it and think of you....and smile.


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15 Min
40 Min


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  • 1 c
    all purpose flour
  • 2 Tbsp
    shortening (butter flavor if you have it)
  • 3 Tbsp
  • 1 tsp
    baking powder
  • 1
  • 3 c
    sliced rhubarb
  • 3 oz
    box strawberry gelatin
  • 1 c
  • 1/2 c
  • 1/4 c
    cold butter

How to Make Tina's Rhubarb Kuchen


  1. Mix flour, baking powder an a bowl
  2. Beat eggs add to flour along with shortening and milk.Blend
  3. Pat into a greased 9x9 inch baking pan, large pie pan or 7x11 inch pan
  4. Scatter rhubarb over the dough. Sprinkle gelatin powder over rhubarb
  5. in another bowl mix sugar and flour and cut or rub in butter. Sprinkle over kuchen. Bake 375 degrees for 30-40 minutes

Printable Recipe Card

About Tina's Rhubarb Kuchen

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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