{"id":14547,"date":"2020-05-22T03:34:09","date_gmt":"2020-05-22T02:34:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/22\/rhabarber-tarte-tatin-rhubarb-upside-down-cake\/"},"modified":"2024-10-22T10:57:45","modified_gmt":"2024-10-22T02:57:45","slug":"rhabarber-tarte-tatin-rhubarb-upside-down-cake","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/22\/rhabarber-tarte-tatin-rhubarb-upside-down-cake\/","title":{"rendered":"Rhabarber Tarte Tatin \u2013 Rhubarb Upside-down Cake"},"content":{"rendered":"

Im Monat Mai reisen wir mit unserer Truppe der Kulinarischen Weltreise nach Frankreich<\/a>! Die franzoesische Kueche bringt unglaublich viele Rezepte mit sich, Suessem, Rezepte mit Fleisch, Gemuese, Fisch, Pates, Brote und so vieles mehr. Hier bringe ich Euch ein weiteres suesses Rezept, das ich liebe! Rhabarber, leicht sauer, als Tarte Tatin gebacken, das heist, kopfueber.<\/p>\n

Es wird gesagt, dass die Fr\u00e4uleins (Demoiselles) Tatin im 19. Jhdt aus Zufall diese Torte erfunden haben, weil ihnen der f\u00fcr ihre G\u00e4ste zubereitete Apfelkuchen aus den H\u00e4nden gefallen war. Er landete auf der Apfelseite und so legten sie ihn einfach nochmals in die Form, deckten ihn mit neuem Teig zu und stellten ihn in den Ofen. So wurde die Tarte Tatin geboren.<\/p>\n

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In May we from the culinary world travel group are travelling to France.<\/a> The French cuisine is famous and has lots of delicious recipes, from sweets, to recipes with meat or fish, vegetables, Pates, breads and many more. Here I bring you a sweet cake which I really love! Rhubarb, slightly sour, but delicious and baked upside-down!<\/em><\/p>\n

It is said, the Demoiselles Tatin have invented this cake in the 19th<\/sup> century by accident. The ready baked cake fell out of their hands and fell head over to the floor. The Demoiselles just put the cake back into the cake dish, put some pastry on top and put it back into the oven. That\u2019s how Tarte Tatin was born.  <\/em><\/p>\n\n\n

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F\u00fcr den Teig:<\/strong>
200 g Mehl
100 g Butter
1 Ei
75 g Zucker
1 Prise Salz<\/p>\n

aus den Zutaten einen Teig schnell verkneten und 30 Minuten im K\u00fchlschrank ruhen lassen.<\/p>\n

F\u00fcr die F\u00fcllung:<\/strong>
1 kg Rhabarber, gesch\u00e4hlt und in 1 cm lange Stuecke geschnitten
1 EL Zucker ueber die Stuecke geben, mischen und 20 Minuten ziehen lassen.<\/p>\n

100 g Butter und 4 Essl\u00f6ffel Honig in eine ofenfeste Pfanne oder die Tarteform geben und entweder auf dem Herd erhitzen oder im Ofen auf grosser Hitze schmelzen und leicht caramellisieren lassen. Nun die Rhabarberstuecke auf dieses Caramell geben. Den Teig so gross wie die Form auswallen und dar\u00fcberlegen. Die R\u00e4nder leicht andr\u00fccken. Im Ofen bei 180\u00b0 ca 45 – 55 Minuten backen. Kurz stehen lassen, dass das Caramel unter den Fruechten nicht mehr kocht, danach auf eine grosse Kuchenplatte st\u00fcrzen, doch bitte passt auf! Das Caramell ist sehr heiss!<\/p>\n

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For the Pastry:<\/em> <\/strong>
200 g Flour<\/em>
100 g Butter<\/em>
1 Egg<\/em>
75 g Sugar<\/em>
1 Pinch Salt<\/em><\/p>\n

Quickly knead these ingredients together and wrap the dough into cling-foil. Put into the fridge for 30 minutes.<\/em><\/p>\n

For the Filling:<\/em> <\/strong>
1 kg Rhubarb, peeled and cut into 1 cm long pieces<\/em>
1 tbsp Sugar, sprinkle over the Rhubarb, mix and let marinate for 20 minutes. <\/em><\/p>\n

Give 100 g Butter and 4 tbsp Honey in an ovenproof pan or a cake dish and caramelize on the cooker or in the oven at high heat until slightly browned and sticky. Now add the rhubarb onto this caramel and put the rolled-out pastry on top. Push the rims lightly in. Bake at 180 C for approx. 45-55 minutes. Let rest for a short while, then turn it over onto a cake plate. Careful! The caramel is very hot!<\/em><\/p>\n\n\n

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

Franzoesische Rezepte auf meinem Blog:
French recipes on my blog:<\/em><\/p>\n

Schokolade Madeleines<\/a>
Coq a l\u2019Orange<\/a>
Herbstlicher Flammkuchen<\/a> 
Boeuf Bourguignon<\/a>
Elsaesser Flammkuchen<\/a>
Rosmarin-Kaese Mini-Gugelhoepfchen<\/a><\/p>\n\n\n

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Hier sind alle Links zu meinen Mitreisenden!<\/p>\n

Pane-Bistecca:\u00a0Os a Moelle au Boeuf\u00a0<\/a>und:\u00a0Vanilla Caramel Madeleines\u00a0<\/a>und:\u00a0Gougeres von Alain Ducasse und <\/a>Vanilla Souffle<\/a> und <\/a>Rhabarber Tarte Tatin<\/a><\/p>\n

Brittas Kochbuch:\u00a0Coq au Riesling\u00a0<\/a>und:\u00a0Quiche Lorraine<\/a>\u00a0und:\u00a0Axoa de canard d\u2019Espelette<\/a> und: Couquettes\u00a0<\/a><\/p>\n

SilverTravellers:\u00a0Gulasch mit Pilzen und Rotwein<\/a><\/p>\n

magenkratzerl:\u00a0Gefuellte Artischocken\u00a0<\/a>und:\u00a0Kouign Patates \u2013 Bretonische Kartoffel-Kaeseplaetzchen <\/a>und Galette mit Sardinen und eingelegten Zitronen<\/a><\/p>\n

Mein wunderbares Chaos:\u00a0Canneles Bordelais\u00a0<\/a>und:\u00a0Tarte Dijon<\/a>\u00a0und:\u00a0Pain Brie<\/a>\u00a0<\/p>\n

Kuechenlatein:\u00a0Poilane \u2013 The secret of the world-famous bread bakery\u00a0<\/a>und:\u00a0Sauerteigbrot im Poilane Stil\u00a0<\/a>und:\u00a0Tartine for\u2019Bon<\/a>\u00a0und:\u00a0Strassburger Zwiebelsuppe<\/a>\u00a0und:\u00a0Kastenbrot mit Pfeffer und der perfekte Toast\u00a0<\/a>und: Orgeat Sirup <\/a>und: Le Mauresque und andere franzoesische Aperitifs<\/a><\/p>\n

Volkermampft:\u00a0Pain au cafe \u2013 Espresso Brot\u00a0<\/a>und:\u00a0Boeuf Bourguignon <\/a>und: le Pain au Levain<\/a> und Bouillabaisse a la Marseille<\/a> und Pain Marette<\/a>\u00a0<\/p>\n

Backmaedchen 1967:\u00a0Clafoutis \u2013 Franzoesischer Kirschauflauf\u00a0<\/a>und:\u00a0Eclairs mit Creme patissiere<\/a><\/p>\n

zunehmend wild:\u00a0Mousse au Chocolat mit Sanddorn-Honig<\/a><\/p>\n

Brotwein:\u00a0Franzoesisches Baguette<\/a> und: Franzoesisches Landbrot mit Sauerteig<\/a> und: Crepe Grundteig fuer Teig und Crepes Suzette<\/a> und Galette Bretonne<\/a>\u00a0<\/p>\n

Zimtkringel:\u00a0Tarte Bourdaloue aux poires et frangipane<\/a>\u00a0<\/p>\n

Moereneck:\u00a0Creme Caramel<\/a>\u00a0<\/p>\n

Chili and Ciabatta:\u00a0Fondant au Chocolate<\/a>\u00a0und:\u00a0Le Broufado \u2013 Schmorfleisch aus der Camargue<\/a>\u00a0und:\u00a0Chinoise Alsacien<\/a> und: Koeniginpastetchen mit Kalbsbries und Morcheln<\/a>\u00a0<\/p>\n

Salon Matilda: Macha Macarons<\/a><\/p>\n

Kuechenmomente: Cake Marbre Framboise<\/a> und: Financiers aux Myrtilles\u00a0<\/a><\/p>\n

Liebe und Kochen: Eclairs au Chocolat<\/a><\/p>\n

Fraenkische Tapas: Tarte Tatin<\/a><\/p>\n

Turbohausfrau: Radieschenblaettersuppe<\/a><\/p>\n

Salzig, suess und lecker: Bretonische Vorspeisen aus Concarneau<\/a>\u00a0<\/p>\n

Helden der Vorzeit: Gateau Reine de Saba<\/a><\/p>\n

Kaffeebohne: Zwiebel Tarte<\/a><\/p>\n

Coffee2stay: Gateau de nuage aux fraises <\/a>und: Franzoesisches Kaesesouffle<\/a><\/p>\n

Tanz auf der Tomate: Le Croque Monsieur<\/a><\/p>\n

Tanjas Bunte Welt: Franzoesische Crepe Suzette<\/a><\/p>\n

Go on Travel: Eclair Rezept<\/a><\/p>\n\n\n

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Im Monat Mai reisen wir mit unserer Truppe der Kulinarischen Weltreise nach Frankreich! Die franzoesische Kueche bringt unglaublich viele Rezepte mit sich,…<\/p>\n","protected":false},"author":5,"featured_media":161369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,32,1280,288,73,235,30,358,33,277,34],"tags":[38,289,79,36,359,40,1452],"class_list":{"0":"post-14547","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-desserts","11":"category-europa","12":"category-frankreich","13":"category-fruits","14":"category-baked-goods","15":"category-cake","16":"category-rhubarb","17":"category-snack","18":"category-suesse-waehe","19":"category-sweets","20":"tag-dessert","21":"tag-france","22":"tag-fruit","23":"tag-kuchen","24":"tag-rhubarb","25":"tag-sweets","26":"tag-waehe","27":"post_format-post-format-gallery"},"yoast_head":"\nRhabarber Tarte Tatin \u2013 Rhubarb Upside-down Cake - 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\/2020\/05\/22\/rhabarber-tarte-tatin-rhubarb-upside-down-cake\/\" \/>\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=\"Rhabarber Tarte Tatin \u2013 Rhubarb Upside-down Cake\" \/>\n<meta property=\"og:description\" content=\"Im Monat Mai reisen wir mit unserer Truppe der Kulinarischen Weltreise nach Frankreich! 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