Credit belongs to Edward Lee as this is his Peach and Rhubarb Kuchen Recipe.
I have to admit, I like kuchens. In the fall, I often make an apple kuchen that is a family favorite with apples, coconut and nuts. So when I saw this rhubarb kuchen recipe, I had to try it.
Turns out, it is delicious and the perfect not-too-sweet cake to serve with tea or coffee.
The only change I made was in using canned peaches. There were no fresh, ripe ones at the market.
The cake came out very well. I served it to friends and family and it was devoured…yes, I mean devoured… quickly. Poof. Gone in a day.
That’s a sign of a good recipe.