Marilyn (Rhubarb Kuchen)

Marilyn (Rhubarb Kuchen)

Food holds connection for me.  Connection to our natural world… bird song coming in my window to tell me it is morning, evergreen scent after a rain, squishy prairie earth under my bare feet in my garden, gentle hum of honeybees in the background AND a special connection to the people in my life…all of this can come in one delicious bite.  In my recipe box, I have a recipe titled MARILYN.  This slice connects me to a neighour, a friend who is no longer with us.  Marilyn fed many people through her warmth and kindness and “from scratch” cooking.  In my favourite memory of Marilyn, I see her in the tiny kitchen at the Inglis Elementary School.  As I open the school door, the hot lunch smells delicious.  Marilyn is there in her apron, portioning out delicious lunches for the Inglis School students and staff and little voices are saying (as they pick up their lunch) “Thank you Mrs. Liske”

Yes.  Thank you, Marilyn, for all that you were and all that you did and for sharing recipes with me.

Marylin (Rhubarb Kuchen)

Preheat the oven to 350°F (175°C).

Base Layer

2 cups flour

1 tsp. Baking Powder

½ cup butter

Mix these 3 ingredients to make a crumb then add

1 beaten egg

¼ cup of milk

Mix with a fork until it resembles pastry. Pat or roll into a 9″ x 13″ (22 cm x 33 cm) pan.

Mixing the base layer with a fork
Mixing the base layer with a fork
Mixing the base layer with a fork
Mixing the base layer with a fork

Base Layer

2 cups flour

1 tsp. baking powder

½ cup butter

Mix these 3 ingredients to make a crumb then add

1 beaten egg

¼ cup of milk

Mix with a fork until it resembles pastry.  Pat or roll into a 9″ x 13″ (22 cm x 33 cm) pan.

Rolling the base layer in the pan
Rolling the base layer in the pan
Chopping the fresh rhubarb
Chopping the fresh rhubarb
Chopping the fresh rhubarb
Chopping the fresh rhubarb

The Topping

4 cups chopped rhubarb

1 ¼ cup Wendell Estate Honey

½ cup butter (melted)

2 beaten eggs

½ cup flour

I mix the honey, butter and eggs in a bowl, then add the rhubarb and then the flour.

Mixing the top layer
Mixing the top layer

Our subtly flavoured raw honey works great in this recipe. Get 10% off your next order with coupon code: Marilyn

Pour and Bake

Pour the topping over the base and bake at 350°F (175°C) for approximately 30 minutes.  (I jiggle the pan to see if the topping is sort of set).

Marilyn, this is just some of your pure, prairie deliciousness!

Ready to eat
Ready to eat

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