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Rhubarb-Crumble Kuchen

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in

By Nigella Lawson

Published 1998

  • About

Well, this is the introduction of a very British taste to a very un-British confection and it works wonderfully – there is sometimes something to be said for melting-pot cooking.

This is a minor point, but I do think you need to drink tea, not coffee, with it.

Ingredients

For the Dough

  • 350–400 g strong white flour
  • ½ teaspoon salt
  • 50

Method

For the dough, follow the recipe for the apple kuchen.

When you’ve pressed the dough out in the tin, leave it to prove for 15–20 minutes. Preheat the oven to 200°C/gas mark 6. When the dough is ready, beat the egg and cream together, grate over some nutmeg and brush the mixture

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