Time for Harvesting Rhubarb – Rhubarb Pie

Dessert & Sweet, Cake

The time for harvesting rhubarb has come, actually it came some weeks ago but we did not have time to get to it until now. 12 kg harvested rhubarb become 10 kg after peeling and taking away the parts you  don’t like. We decided to make marmelade but also a rhubarb pie for the Sunday teatime. This pie serves 8 people and is quite easy to make. The sour sweet taste makes it refreshing and it is usually always very appreciated.

Serves: 8 People                     Time: 30 min                Cooking time: 30 min               

Ingredients
CRUST

200 g butter melted
250 g flour
1 pinch of salt
1 teaspoon baking powder
60 g sugar
2 teaspoons vanilla sugar

FILLING

About 600 g of rhubarb – cleaned, peeled and cut in pieces
2-3 tablespoons potato starch – to make the filling less liquid (optional)
about 100 g of sugar
powdered sugar to sprinkle on top

Directions

Wash, peel and cut the rhubarb in 1-2 cm pieces. Mix with potato starch and sugar. Turn on the oven to 200°C. Prepare the dough. Mix all the ingredients for the crust by hand. Fill the pie dish with the crust and leave a little for sprinkling on top. Fill the pie crust with the rhubarb. Sprinkle the leftover crust on top and bake in oven 20-30 min. Sift the powdered sugar on top and serve with the vanilla sauce or vanilla ice cream.

VANILLA SAUCE

Instead of vanilla ice cream we made some vanilla sauce to balance the sourness of the rhubarb. We used a vanilla pudding powder and mixed with more milk than recommended but you can also make your own sauce with cornstarch and milk, sugar and vanilla extract. Follow the recommended amounts on the package.

Zeit für die Rhabarberernte – Rhabarberkuchen

Dessert & Süßes, Kuchen

Jetzt ist es Zeit für die Rhabarberernte! Wenn er geschält und die ungenießbaren Teile entfernt sind, bleiben von 12 kg Rhabarber noch 10 kg. Wir entschieden uns, daraus Marmelade zu kochen, aber auch einen Rhabarberkuchen für den Sonntagstee. Dieser Kuchen ergibt 8 Portionen und ist einfach zu backen. Sein süß-saurer Geschmack ist erfrischend, und fast jeder mag ihn.

Für: 8 Personen                   Zeit: 30 Min.                Backzeit: 30 Min.             

 

Zutaten

TEIG

200 g geschmolzene Butter
250 g Mehl
1 Prise Salz
1 TL Backpulver
60 g Zucker
2 TL Vanillezucker

FÜLLUNG

Ca. 600 g Rhabarber, gewaschen, geschält und geschnitten
2-3 EL Kartoffelstärke – damit die Füllung nicht zu flüssig wird (optional)
ca. 100 g Zucker
Puderzucker zum Bestreuen

 

Zubereitung

Rhabarber waschen, schälen und in ca. 1-2 cm große Stücke schneiden. Mit der Kartoffelstärke und dem Zucker mischen. Backofen auf 200°C vorheizen. Für den Teig alle Zutaten mit den Händen vermengen. Springform mit dem Teig auslegen (ein wenig Teig zum Darüberlegen aufbewahren). Rhabarber einfüllen. Den restlichen Teig über den Rhabarber verteilen. 20-30 Min. backen. Puderzucker darüber sieben und mit der Vanillesauce oder mit Vanilleeis servieren.

VANILLESAUCE

Anstelle von Vanilleeis haben wir Vanillesauce zubereitet, um die Säure des Rhabarbers auszugleichen. Vanillepuddingpulver mit etwas mehr Milch als empfohlen anrühren und nach Anweisung zubereiten. Ihr könnt auch eure eigene Sauce mit Stärkemehl, Milch, Zucker und Vanillezucker zubereiten.

Time for Harvesting Rhubarb – Rhubarb Pie

Desserts & Sweets, Cakes, Buns & Cookies

The time for harvesting rhubarb has come, actually it came some weeks ago but we did not have time to get to it until now. 12 kg harvested rhubarb become 10 kg after peeling and taking away the parts you  don’t like. We decided to make marmelade but also a rhubarb pie for the Sunday teatime. This pie serves 8 people and is quite easy to make. The sour sweet taste makes it refreshing and it is usually always very appreciated.

Serves: 8 People                     Time: 30 min                Cooking time: 30 min               

Ingredients
CRUST

200 g butter melted
250 g flour
1 pinch of salt
1 teaspoon baking powder
60 g sugar
2 teaspoons vanilla sugar

FILLING

About 600 g of rhubarb – cleaned, peeled and cut in pieces
2-3 tablespoons potato starch – to make the filling less liquid (optional)
about 100 g of sugar
powdered sugar to sprinkle on top

Directions

Wash, peel and cut the rhubarb in 1-2 cm pieces. Mix with potato starch and sugar. Turn on the oven to 200°C. Prepare the dough. Mix all the ingredients for the crust by hand. Fill the pie dish with the crust and leave a little for sprinkling on top. Fill the pie crust with the rhubarb. Sprinkle the leftover crust on top and bake in oven 20-30 min. Sift the powdered sugar on top and serve with the vanilla sauce or vanilla ice cream.

VANILLA SAUCE

Instead of vanilla ice cream we made some vanilla sauce to balance the sourness of the rhubarb. We used a vanilla pudding powder and mixed with more milk than recommended but you can also make your own sauce with cornstarch and milk, sugar and vanilla extract. Follow the recommended amounts on the package.

Time for Harvesting Rhubarb – Rhubarb Pie

Desserts & Sweets, Cakes, Buns & Cookies

The time for harvesting rhubarb has come, actually it came some weeks ago but we did not have time to get to it until now. 12 kg harvested rhubarb become 10 kg after peeling and taking away the parts you  don’t like. We decided to make marmelade but also a rhubarb pie for the Sunday teatime. This pie serves 8 people and is quite easy to make. The sour sweet taste makes it refreshing and it is usually always very appreciated.

Serves: 8 People                     Time: 30 min                Cooking time: 30 min               

Ingredients
CRUST

200 g butter melted
250 g flour
1 pinch of salt
1 teaspoon baking powder
60 g sugar
2 teaspoons vanilla sugar

FILLING

About 600 g of rhubarb – cleaned, peeled and cut in pieces
2-3 tablespoons potato starch – to make the filling less liquid (optional)
about 100 g of sugar
powdered sugar to sprinkle on top

Directions

Wash, peel and cut the rhubarb in 1-2 cm pieces. Mix with potato starch and sugar. Turn on the oven to 200°C. Prepare the dough. Mix all the ingredients for the crust by hand. Fill the pie dish with the crust and leave a little for sprinkling on top. Fill the pie crust with the rhubarb. Sprinkle the leftover crust on top and bake in oven 20-30 min. Sift the powdered sugar on top and serve with the vanilla sauce or vanilla ice cream.

VANILLA SAUCE

Instead of vanilla ice cream we made some vanilla sauce to balance the sourness of the rhubarb. We used a vanilla pudding powder and mixed with more milk than recommended but you can also make your own sauce with cornstarch and milk, sugar and vanilla extract. Follow the recommended amounts on the package.