Rhubarb Kuchen

Directions

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