{"id":14319,"date":"2019-05-16T08:48:37","date_gmt":"2019-05-16T07:48:37","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/05\/16\/rhabarberkuchen-mit-sirup-rhubarb-cake-with-syrup\/"},"modified":"2024-10-22T10:42:51","modified_gmt":"2024-10-22T02:42:51","slug":"rhabarberkuchen-mit-sirup-rhubarb-cake-with-syrup","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/05\/16\/rhabarberkuchen-mit-sirup-rhubarb-cake-with-syrup\/","title":{"rendered":"Rhabarberkuchen mit Sirup – Rhubarb Cake with Syrup"},"content":{"rendered":"

Ich mache nicht zum ersten Mal Rhabarberkuchen, doch war ich nie wirklich zufrieden mit den Resultaten. Ich habe immer das Gefuehl, die Fruchtstuecke werden sehr trocken, oder der austretende Saft der Rhabarber macht den Teig matschig, deshalb dachte ich, wenn ich den Kuchen mit einem Rhabarbersirup begiesse, aus dem Saft der Fruechte, dann wird er nicht so trocken.
\nIch habe in einem Rezept von “simplykreativ\/Olive”<\/a> so etwas aehnliches gelesen und dachte, ich versuch’s mal. Leicht abgeaendert, da bei uns nicht immer alles erhaeltlich ist, kam ein wunderbarer Rhabarberkuchen heraus. Nicht zu suess, nicht zu sauer, einfach wunderbar! So schmeckt Rhabarberkuchen wie er muss!<\/p>\n

************<\/p>\n

It’s not the first time I made rhubarb cake, but I never really was happy with the results. I sometimes believe, the pieces of fruit dry out when baking, or the juice of the rhubarb makes the dough soggy. So I thought, if I could use the juice, make a syrup with it, the cake will get perfect.<\/em>
\nI had read a recipe from “simplykreativ\/Olive”<\/a> where they did exactly that, so I tried it, slightly changing the recipe to our possibilities. (we sometimes don’t get the required ingredients) This cake turned out perfect; not too sweet, not too sour, just like a rhubarb cake has to be!<\/em>
\n\"\"<\/p>\n

Fuer den Muebeteig:
\n250 g Mehl
\n200 g kalte Butter
\n110 g Zucker
\n2 Eier
\n1 TL Backpulver<\/p>\n

Das Mehl mit dem Backpulver und Zucker mischen, die Eier und die Butter in Stuecken geschnitten dazu geben und schnell zu einem Teig zusammen kneten. 30 Minuten im Kuehlschrank durchkuehlen lassen.
\nDanach den Teig in einer 23 cm runden Backform auslegen, die Seiten hochziehen. Mit Backpapier belegen, getrocknete Bohnen oder Backkugeln rein geben und bei 180 C Grad 15 Minuten backen. Die Bohnen entfernen und den Teig nochmals 15-20 Minuten backen, bis er leicht angebraeunt ist. Zur Seite geben.<\/p>\n

Fuellung:
\n1 kg Rhabarber
\n110 g brauner Zucker
\n5-6 Kambly Butterfly Plaetzchen<\/p>\n

Den Rhabarber schaehlen und in kleinere Stuecke schneiden. Dann zusammen mit dem Zucker in eine Gratinform geben und im Ofen bei 180 C Grad 30 Minuten backen. Den ausgetretenen Saft der Rhabarbern in einen kleinen Topf abgiessen und auf kleiner Hitze zur Haelfte einkochen.
\nDie Rhabarbern auf den gebackenen Teig geben und den Kuchen nochmals im Ofen bei 180 C Grad 20 Minuten backen. Auskuehlen lassen.
\n5-6 Kambly Butterfly Plaetzchen grob zermahlen und ueber den Kuchen streuen. Den Sirup darueber giessen und den Kuchen servieren.<\/p>\n

************<\/p>\n

Shortcrust Dough:<\/em>
\n250 g Flour<\/em>
\n200 g cold Butter<\/em>
\n110 g Sugar<\/em>
\n2 Eggs<\/em>
\n1 tsp Baking Powder<\/em><\/p>\n

Mix the flour with the baking powder and sugar, then add the eggs and the butter, cut into pieces. Knead quickly together. Let cool in the fridge for 30 minutes.<\/em>
\nThen roll the dough out into a 23 cm round greased cake pan, pull the sides up. Put a baking paper onto the dough and fill in some dried beans (blind baking), bake at 180 C for 15 minutes. Remove the beans and baking paper and bake for another 15-20 minutes, until slightly browned. Put aside. <\/em><\/p>\n

Filling:<\/em>
\n1 kg Rhubarb<\/em>
\n110 g brown Sugar<\/em>
\n5-6 Kambly Butterfly cookies<\/em><\/p>\n

Peel the rhubarb and cut it into smaller pieces. Mix it with the sugar and put it into an oven-proof dish. Bake in the oven at 180 C for 30 minutes. Pour the juice from this dish into a small pot and cook on small heat until reduced to half. <\/em>
\nPut the rhubarb onto the baked dough and bake again in the oven at 180 C for 20 minutes. Let cool.<\/em>
\nCrush 5-6 Kambly Butterfly cookies and sprinkle them over the cake. Pour the syrup over it and serve. <\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ich mache nicht zum ersten Mal Rhabarberkuchen, doch war ich nie wirklich zufrieden mit den Resultaten. Ich habe immer das Gefuehl, die…<\/p>\n","protected":false},"author":5,"featured_media":161364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,32,1280,73,235,30,358,77,34],"tags":[38,79,237,36,359,40],"class_list":{"0":"post-14319","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-desserts","9":"category-europa","10":"category-fruits","11":"category-baked-goods","12":"category-cake","13":"category-rhubarb","14":"category-switzerland","15":"category-sweets","16":"tag-dessert","17":"tag-fruit","18":"tag-baked-goods","19":"tag-kuchen","20":"tag-rhubarb","21":"tag-sweets","22":"post_format-post-format-gallery"},"yoast_head":"\nRhabarberkuchen mit Sirup - Rhubarb Cake with Syrup[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/05\/16\/rhabarberkuchen-mit-sirup-rhubarb-cake-with-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhabarberkuchen mit Sirup - Rhubarb Cake with Syrup\" \/>\n<meta property=\"og:description\" content=\"Ich mache nicht zum ersten Mal Rhabarberkuchen, doch war ich nie wirklich zufrieden mit den Resultaten. 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