This recipe – a summer classic – is from my great grandmother who was an immigrant from Torsav, Hungary. “Kuchen” is German for cake. There are many variations of this recipe – some much more sweet than others. I find this one to have the perfect balance of sweetness and tartness. If you don’t have a patch of rhubarb in your garden, you can buy enough from your local farmer’s market and freeze what you don’t use. It keeps wonderfully.
–For the Crust Dough
1-1/2 cups flour
3/4 cup butter (or Crisco, or 1/2 butter/Crisco)
1/2 tsp. baking powder
pinch of salt
2 tbs. milk
Mix the dry ingredients. Add the milk and egg. Mix like a pie crust with a fork, and then your fingers, using a dusting of flour on your fingers so it doesn’t stick. Ensure that all lumps are broken up. Pat out evenly in a 9×13″ baking pan. Do not roll out.
–For the Fruit Layer
2-3 cups rhubarb, washed and sliced in 1/4″ pieces (about eight stalks)
1-1/2 cups white sugar
2 eggs – beaten
3 tbs. flour
Mix well and spread over crust dough.
–For the Topping
3/4 cup brown sugar
3 heaping tbs. flour
2 tbs. butter
Mix and sprinkle evenly over the top of the fruit layer.
Preheat oven to 375° F. Bake uncovered for 45 minutes or until golden brown. Remove, let cool, cut and serve. Vanilla ice cream is a must with this recipe.