Wednesday, June 09, 2010

A glorious German Rhubarb cake recipe

Rhabarberkuchen

~1 kg Rhabarber        putzen und in fingergroße Stücke schneiden.

125g Margarine        mit

125g Zucker            schaumig rühren.

1 P Vanillezucker,

3Eier                zugeben, und

200g Mehl            mit

2 TL Backpulver            vermischt kurz unterrühren. Mit

3 EL Sahne/Milch        geschmeidig machen.

Den Teig in eine Kuchenform geben und den Rhabarber gleichmäßig darauf verteilen. Dann 35-40min bei 160-170°C backen (Heißluft). In der Zwischenzeit

3 Eiweiß            steif schlagen, und

150g Zucker            unterheben. Nach Wunsch kann man

(30g Kokosraspel/

gemahlene Nüsse)        mit unterheben.

Die Eiweißmasse auf den vorgebackenen Kuchen streichen/mit Spritztülle aufspritzen und nochmals 15min backen.


 

This comes straight from Anja's vault. Praise God for Rhubarb cake!

12 Comments:

At 6/10/2010 12:30 AM, Blogger andrewbourne said...

did you know Chris of the Wakefield Rhubarb Festival which has a triangle of towns in West Yorkshire where they have rhubarb wine and I am sure Anja would be interested

 
At 6/10/2010 2:13 PM, Blogger Judy Redman said...

Just checking - does this recipe require 3 eggs plus 3 extra egg-whites, or do you put the yolks in the batter and beat the whites for the top? It looks like the former, but this would require me to find a use for 3 egg yolks, so I am rather hoping that my German translation is faulty. :-)

 
At 6/10/2010 3:05 PM, Anonymous scott said...

sounds wonderful! (even better than what I used to get at Cafe Lieb). So how many cups of flour in 200g?

 
At 6/17/2010 2:53 PM, Blogger Chris Tilling said...

Rhubarb wine! Not only Anja is now interested!

Scott, I would do a Google search on that - it converts measurements for you. You'll love this one, I reckon.

Judy, Ill ask Anja to comment on that - I'll just dash off an e-mail to her.

 
At 6/17/2010 3:27 PM, Anonymous Anonymous said...

Hello Judy,

regarding the number of eggs: I'm glad to say that your German translation is good, and sorry to say that, yes, you would need to find a use for three egg yolks.

You can probably cheat a bit by using large eggs. They often have normal sized yolks and just a lot more white. Then you could put two large eggs and two extra yolks into the batter, so you have two large whites for the meringue - which might be enough already. You can 'play it by ear' a bit, really.

Hope that helps,
Anja

 
At 6/18/2010 1:10 AM, Blogger Judy Redman said...

Thanks Anja. I will try it with large eggs and see how I go, but I'll need to make sure I do it when I am going to feed lots of people because it doesn't look as though multiple slices will help my weight loss efforts. :-)

Scott - your question is tricky because it depends on the size of your measuring cup and whether or not you've sifted the flour before you measure it. 1 US standard cup of unsifted flour weighs approx 125 g, so you would need 1 2/3 cups of flour to get approx 200g, but you need to be careful not to pack the cups - dip cup into flour, level off by cutting across the top with a knife. Or, if you have access to scales, 200 g is 7 oz.

 
At 6/18/2010 1:15 AM, Blogger Judy Redman said...

Another question for Anja - how big a cake tin? It looks like either 23 cm (9 inches) or 20 cm (8 inches) to me and my first guess would be 23.

 
At 6/21/2010 8:52 AM, Blogger andrewbourne said...

Nick it`s usually held in Wakefield in February. You might want to have a look at savor the rhubarb.com

 
At 7/06/2010 5:41 PM, Anonymous Anonymous said...

Dear Judy,

sorry for my late response - I guess rhubarb season is just about over now!

Anyway. Even for next year:
The tin I use is round, 26cm in diameter and about 7cm high.

Best to take a good guess, though. If you pour the batter into a dish, it should only fill it to about half its hight - there has to be enough space for all that rhubarb + it rises + the meringue has to go on top later, too.

Hope that helps

Anja

 
At 7/06/2010 5:46 PM, Anonymous Anonymous said...

Dear Judy,

sorry for my late response - I guess rhubarb season is just about over now!

Anyway. Even for next year:
The tin I use is round, 26cm in diameter and about 7cm high.

Best to take a good guess, though. If you pour the batter into a dish, it should only fill it to about half its hight - there has to be enough space for all that rhubarb + it rises + the meringue has to go on top later, too.

Hope that helps

Anja

 
At 7/06/2010 5:50 PM, Blogger Chris Tilling said...

Dear Judy,

sorry for my late response - I guess rhubarb season is just about over now!

Anyway. Even for next year:
The tin I use is round, 26cm in diameter and about 7cm high.

Best to take a good guess, though. If you pour the batter into a dish, it should only fill it to about half its hight - there has to be enough space for all that rhubarb + it rises + the meringue has to go on top later, too.

Hope that helps

Anja

 
At 8/10/2010 9:49 PM, Anonymous Anonymous said...

I happened upon your blog by accident, well no need to explain that, looking for a German Rhubarb Cake recipe to make for my new Daughter-in-law. She is from Germany and this is her first ever Birthday away from her family, so I wanted to bring a little of home to her in her Birthday cake! We live in North Carolina, USA! Thank you for the recipe, I will give it a try as this was her request, now I have to translate it!

 

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