Dutch Oven Pear & Rhubarb Kuchen #RSC Recipe

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Dutch Oven Pear & Rhubarb Kuchen #RSC
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Ingredients
17
Count
Nutrition
1102
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Drain the pears into a large colander and set aside.
  2. Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe.
  3. Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an “X”. Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier.
  4. Set the oven rack in the middle position, and preheat the oven to 375º.
  5. Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
  6. Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
  7. In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook.
  8. Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches.
  9. For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb.
  10. Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
  11. Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
  12. Place the Kuchen on a cake stand, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1101.73 Kcal (4613 kJ)
Calories from fat 440.16 Kcal
% Daily Value*
Total Fat 48.91g 75%
Cholesterol 158.94mg 53%
Sodium 337.66mg 14%
Potassium 748.17mg 16%
Total Carbs 153.04g 51%
Sugars 52.26g 209%
Dietary Fiber 5.85g 23%
Protein 16.45g 33%
Vitamin C 8.8mg 15%
Vitamin A 0.3mg 9%
Iron 9.2mg 51%
Calcium 261.3mg 26%
Amount Per 100 g
Calories 308.16 Kcal (1290 kJ)
Calories from fat 123.12 Kcal
% Daily Value*
Total Fat 13.68g 75%
Cholesterol 44.46mg 53%
Sodium 94.45mg 14%
Potassium 209.27mg 16%
Total Carbs 42.81g 51%
Sugars 14.62g 209%
Dietary Fiber 1.64g 23%
Protein 4.6g 33%
Vitamin C 2.5mg 15%
Vitamin A 0.1mg 9%
Iron 2.6mg 51%
Calcium 73.1mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.3
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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