Obst (Fruit) Kuchen

CRUST:
1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
¼ teaspoon salt
1 heaping tablespoon shortening
¼ cup milk

FRUIT FILLING:
3 cups fruit (apple, cherry or rhubarb)
1 beaten egg
1 ½ cups sugar
2 heaping tablespoons flour or tapioca (use slightly less tapioca)
Milk – enough for stiff batter

For crust: Sift first 4 ingredients together into a bowl and cut in shortening/ Add milk gradually and knead. Press with fingers into a 9-inch round cake pan (makes one).

For filling: Arrange fruit in unbaked crust. Combine remaining four ingredients and pour over fruit. Bake in pre-heated oven at 425° for 15 minutes. Reduce heat to 350° and bake 15 minutes more, or until done.

Rosemarie Geiger

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.