Julie Smoragiewicz (Rapid City, South Dakota)
Serves 6
Rhubarb is one of the first spring harvests to be enjoyed from the Dakota garden. This recipe is based on my grandmother Olivia’s kuchen, which is South Dakota’s state dessert. Grandma was an amazing cook, and I loved everything that she made. We could always count on Grandma having plenty of kuchen whenever we came to visit her. Kuchen is not only prepared with rhubarb, but also dried apricots, prunes, and even cottage cheese. This recipe produces enough to enjoy today, and have some left over to freeze for the days and weeks ahead. Kuchen is the German word for cake, and is perfect for breakfast or dessert.
4 teaspoons fresh yeast
4 teaspoons sugar
½ cup warm water (105°F)
⅓ cup unsalted butter, softened
⅜ cup sugar
1⅔ cups warm water
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
5⅔ cups all-purpose flour
4 cups fresh rhubarb, chopped
2 cups sweet or sour cream
1 cup sugar
4 eggs
2 tablespoons all-purpose flour
4 tablespoons sugar
1 teaspoon cinnamon
Dissolve the yeast and 4 teaspoons of sugar in ½ cup of warm water (105°F). Melt butter in a small saucepan over low heat. Add the melted butter and ⅜ cup of the sugar and 1⅔ cups warm water to the yeast mixture.
Add baking soda, baking powder, and salt; stir to combine. Add flour one cup at a time until incorporated.
Knead for 3 to 5 minutes until the dough is smooth (the dough will keep for up to 1 week if stored in an airtight container in the refrigerator). Remove from the refrigerator for at least 20 minutes prior to using the refrigerated dough.
Form dough into a ball, place it in a buttered bowl, and cover with a clean, dry kitchen towel.
Let the dough rise for 30 minutes or until doubled in size.
Spread dough into four buttered 9-inch pie pans.
Slice the rhubarb into bite-sized pieces. Mix the cream, sugar, eggs, and flour. Pour over the dough.
Top with rhubarb and distribute evenly. Combine the remaining sugar and cinnamon.
Sprinkle with the sugar and cinnamon mixture. Bake at 350°F for 30 to 35 minutes.
Remove from the oven and cool. Cover and store in the refrigerator, or freeze individually in zip bags.