I love to invent new and exciting recipes. Thinking about all of the fun ingredients that I would put into a kugel, led me to invent this: an Apple- Cherry Rhubarb Kugel.
Try it out and enjoy!!!
- Cook Time
- Prep Time
- 15 ServingsServings
- 1 bag wide egg noodles
- canola oil
- 2 tablespoon sweet cream butter
- 2 granny smith apples sliced thin
- 1/2 can cherry pie filling drained
- 1/2 stalk rhubarb ppeled and choped
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon sugar
- 1 cup sugar
- 3 medium eggs
- 1 1/2 container ricotta cheese
- 2 cup sour cream
- 1/2 lemon zest
- 1-2 cup crushed frosted flakes
In a large pot, boil water and add a few drops of canola oil.
Prepare noodles according to directions on package.
Drain noodles and cool.
Clean and cut rhubarb into ¼ inch diagnal pieces.
Using a medium frying pan, melt 2 tablespoon of butter over medium low flame.
Sauté the apples, cherries and rhubarb in butter, sprinkling pumpkin spice and 1 tablespoon sugar over the fruit. Stir until fruit is tender, about 4-7 minutes.
Cool to room temperature.
Spray a 9 X 13-inch baking dish with non stick spray. Preheat oven to 350°.
In a large mixing bowl, beat eggs until light and fluffy. Add the ricotta cheese, sour cream, 1/2 cup sugar and lemon zest, beating until well-combined. Gently stir in the noodles and fruit.
Pour the mixture into the prepared baking dish. Sprinkle the crushed Frosted Flakes over kugel, and bake 30-40 minutes, when kugel bubbles and top browns.
Cut into squares. Serve immediately, or cool to room temperature, refrigerate and reheat until warmed through.