Preparation Time: 20-30 min
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Ingredients:
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| Frozen bread dough
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| fine cut fresh or frozen rhubarb
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| Filling:
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| 2 c. whipping cream
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| 2 eggs
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| 1/3 c cornstarch
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| 1 c. sugar
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| Toping:
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| 1 stick softened butter
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| 1 c. flour
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| 1 c. sugar
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Directions: Thaw and let rise the frozen bread dough. Place 1/4 loaf in pie pan, let sit, then spread out to sides. Let stand.
Filling: Cook until thick and spread on top of un-baked bread dough (usually 1/4 cup)
Place rhubard over filling-can use a desired amount.
Spread a desired amount of topping over kuchen.
Notes: A bag of 4 frozen bread loafs will make 14-16 kuchens depending on thickness of crust.
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Submitted By: Tess Hanson of Edgeley, ND
Email/Web Site: hansontess@hotmail.com
Original Source of Recipe: Tess
Date Submitted: 6/11/2001 3:38:24 PM
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