Rhubarb Kuchen

• 3/4 cup butter, softened
• 1 1/4 cups granulated sugar
• 1/3 cup plain yogurt
• 1 egg yolk
• 1 teaspoon grated orange rind
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3/4 cup sliced almonds
• 5 cups chopped rhubarb
• 1 tablespoon orange juice
• Glaze
• 1/3 cup strawberry jelly

1. Cream butter with 3/4 cup of the sugar.
2. Beat in yogurt, egg yolk and orange rind.
3. Combine flour, baking soda, salt and 1/2 cup of the almonds.
4. Gradually stir into butter mixture until mixed.
5. Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
6. Toss rhubarb with remaining sugar and orange juice.
7. Arrange evenly over the dough.
8. Sprinkle remaining almonds around the edge.
9. Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
10. Let cool on rack.
11. Remove side of pan.
12. To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
13. Reduce heat and boil gently whisking often for approx.
14. 3 minutes or until thickened.
15. Brush over rhubarb and sides of cake.
16. Let stand to cool for 5 minutes.

butter, sugar, plain yogurt, egg yolk, orange rind, flour, baking soda, salt, almonds, rhubarb, orange juice, strawberry jelly

Taken from www.food.com/recipe/rhubarb-kuchen-9328 (may not work)