Dutch Oven Pear & Rhubarb Kuchen #RSC
""Ready. Set. Cook! Reynolds Wrap Contest Entry. I love Rhubarb and Dutch Oven cooking. In reality I love all types of cooking period. I had some Rhubarb in the refirigrator, and had no idea of what to fix with it, until I heard about the Ready. Set. Cook! Reynolds Wrap Recipe Contest. I decided to take the challenge. Along with the Reynolds Wrap, I picked four ingredients from the list, and spent the whole night working on this recipe. The next morning my wife asked me what I had come up with. I couldn't tell her what it is; I just had to cut her a piece, and let her tell me what is. She liked it so much that she only allowed me three small slices...."
INGREDIENTS
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2 (15 ounce) cans pear halves
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2 cups rhubarb
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1/8 cup water
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1 cup sugar (divided)
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2 tablespoons lemon juice, fresh
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Reynolds Wrap Foil
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2 3/4 cups cake flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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6 tablespoons unsalted butter, cool not cold and cut into 6 patties
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1 large egg
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1 cup heavy cream
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2/3 cup cake flour
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2/3 cup sugar
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2 tablespoons unsalted butter, cold
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2 tablespoons heavy cream
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1/2 cup almonds, finely chopped
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