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!
posted by Chris Tilling @ 7:16 PM
12 comments
12 Comments:
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
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. :-)
sounds wonderful! (even better than what I used to get at Cafe Lieb). So how many cups of flour in 200g?
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.
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
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.
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.
Nick it`s usually held in Wakefield in February. You might want to have a look at savor the rhubarb.com
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
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
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
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!
Post a Comment
<< Home