Dutch Oven Pear & Rhubarb Kuchen #RSC

May 11, 2023May 11, 20230 11
Indulge in the Dutch Oven Pear & Rhubarb Kuchen #RSC
in Dessert

Prep

25 min

Cook

50 min

Ready In

75 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans pear halves
2 cups rhubarb
1/8 cup water
1 cup sugar ( divided )
2 tablespoons lemon juice , fresh
Reynolds Wrap Foil
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter , cool not cold and cut into 6 patties
1 large egg
1 cup heavy cream
2/3 cup cake flour
2/3 cup sugar
2 tablespoons unsalted butter , cold
2 tablespoons heavy cream
1/2 cup almonds , finely chopped

Nutrision Information

Servings Per Recipe
8
Calories
647
Sugar
54g
Fat
23g
The Dutch Oven Pear & Rhubarb Kuchen #RSC is a delicious and unique dessert that pairs perfectly with coffee or tea. This recipe is the perfect combination of sweet and savory, combining the tangy taste of rhubarb with the sweetness of pears. The crunchy and nutty topping adds an extra dimension of texture to the cake-like base. The Reynolds Wrap foil used in this recipe ensures that the cleanup process is easy. This dessert can be served warm, making it perfect for a chilly evening spent with family and friends. This recipe makes for a great end to a delicious dinner or as a sweet treat to enjoy during afternoon tea.

Instructions

1.Preheat the oven to 350°F and line a Dutch oven with Reynolds Wrap foil.
2.Pour off the juice from both pear halves cans and chop them into small pieces.
3.Combine the chopped pears, rhubarb, water, 1/2 cup sugar, and lemon juice in a saucepan and cook over medium heat until the mixture thickens, approximately 10 minutes.
4.Next, prepare the dough. In a separate bowl, whisk together 2 3/4 cups cake flour, baking powder, and salt.
5.Add the butter and mix until crumbly.
6.Add 1/2 cup sugar, egg, and 1 cup heavy cream to the dough mixture, making sure to combine well.
7.To make the topping, mix together 2/3 cups cake flour, 2/3 cup sugar, 2 tablespoons cold butter, and 2 tablespoons heavy cream until crumbly, then stir in chopped almonds.
8.Now assemble the kuchen by spreading the dough into the prepared Dutch oven, and spoon the fruit mixture over the dough.
9.Sprinkle the crumbly topping over the fruit mixture.
10.Bake the kuchen for approximately 40-50 minutes or until the topping is golden brown and a toothpick inserted comes out clean.

PROS

The Dutch Oven Pear & Rhubarb Kuchen #RSC is a delicious and unique dessert that combines the flavors of cake, rhubarb, and almonds in one bite.
This recipe is perfect for those who enjoy rhubarb desserts as it is sure to satisfy their sweet tooth.
The Reynolds Wrap foil used in this recipe makes for easy cleanup, making this dessert an effortless treat.
The Dutch oven method ensures that the fruit is evenly cooked and the dough comes out perfectly baked every time.

CONS

This recipe requires a few more steps than an average dessert, which may make it less appealing to those who prefer simple recipes.
The dough can be sticky, making it difficult to work with.
The kuchen is also high in calories and sugar, so it should be enjoyed in moderation.

HEALTH & BENEFITS

While the Dutch Oven Pear & Rhubarb Kuchen #RSC is not particularly a healthy dessert, it does contain a good amount of fiber thanks to the rhubarb. Fiber helps keep the digestive system healthy and can regulate blood sugar levels. Additionally, almonds contain healthy fats and are a great source of vitamin E, which supports healthy skin and immune function.

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