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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the pears into a large colander and set aside. | 2. Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe. | 3. Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an “X”. Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier. | 4. Set the oven rack in the middle position, and preheat the oven to 375º. | 5. Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients. | 6. Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs. | 7. In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook. | 8. Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches. | 9. For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb. | 10. Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned. | 11. Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool. | 12. Place the Kuchen on a cake stand, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear half	2	cans		-	-	-	-
rhubarb	2	cups		51.24	11.0776	2.1959999999999997	0.488
water	1/8	cup		0.0	0.0	0.0	0.0
sugar	1	cup	divided	319.8	60.008	10.01	4.992
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
reynolds wrap foil				-	-	-	-
cake flour	2 3/4	cups		1363.835	293.978	30.8935	3.24
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	6	tablespoons	unsalted cut	610.884	0.0511	0.7242	69.1057
egg	1			71.5	0.36	6.28	4.755
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cake flour	2/3	cup		1363.835	293.978	30.8935	3.24
sugar	2/3	cup		537.32	134.3973	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
heavy cream	2	tablespoons		408.0	3.2880000000000003	3.408	43.29600000000001
almond	1/2	cup	chopped	963.56	0.0	0.0	109.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.