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Strawberry Rhubarb Kuchen

[Photograph: Alexandra Penfold]

This recipe is adapted from Gourmet's Plum Kuchen Recipe. Because this is a rich dough with lots of dairy, it doesn't rise as readily as other doughs. Don't be alarmed if your dough doesn't quite double at either rising stage. During the final rise you want to make sure that the dough rises to about half the depth of your pan before adding the toppings and baking.

Having tested the cake several times, I recommend piping the fruit filling on top either using a pastry bag fitted with a large round tip or a makeshift pastry bag made from a Ziploc bag with a hole cut into it. Piping the filling then spreading it allows you to get more uniform distribution without overly disturbing the cake in the process.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.

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