GERMAN RHUBARB STREUSEL CAKE
Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.
Provided by selbstversorgerin
Categories World Cuisine Recipes European German
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
- Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
- Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g
MARTIN'S RHUBARB STRUDEL
Although I have always loved strudel, apple strudel was the only kind I ate for many years. But when my Czech husband made his rendition of rhubarb strudel, it became my new favorite. This is a very quick recipe to make, and everyone who's tried it loves it. -Cyndee Sindelar, Princeton, NJ
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside., Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter., Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk., Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 195 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB-TARRAGON STRUDELS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the compote: Combine the tarragon sprigs, granulated sugar and 1 3/4 cups water in a medium saucepan; bring to a boil and stir until the sugar dissolves. Add the rhubarb, reduce the heat to low and cook until softened but not falling apart, about 3 minutes. Strain the rhubarb over a bowl, reserving the liquid (keep the rhubarb in the strainer to drain completely while assembling the strudel).
- Make the strudels: Preheat the oven to 425 degrees F. Pulse the cream cheese, confectioners' sugar, flour and vanilla seeds in a food processor until just combined.
- Lay out 1 phyllo sheet on a clean dry surface (keep the remaining phyllo covered with a slightly damp kitchen towel). Brush lightly with clarified butter and sprinkle with 1 teaspoon chopped tarragon and 1/2 teaspoon granulated sugar. Layer another sheet of phyllo on top and top with more butter, tarragon and granulated sugar. Repeat the layering with the remaining phyllo; do not top the final sheet. Cut the stack of phyllo in half crosswise. Reserve the remaining clarified butter (about 1 tablespoon).
- Put each phyllo stack on a piece of parchment paper that's slightly larger than the stack. Position the stacks with the long sides facing you. Divide the cream cheese mixture between the stacks, spreading it in a 2-inch-wide strip along the edge closest to you; leave a 1-inch border at the bottom and sides. Spoon the rhubarb pieces over the cream cheese filling. Starting from the side closest to you, use the parchment to lift the phyllo and roll tightly around the filling to make 2 logs; arrange seam-side down. Transfer the strudels (on the parchment) to a baking sheet.
- Brush the strudels with the reserved clarified butter and sprinkle generously with granulated sugar. Bake until golden brown and crisp, 15 to 20 minutes. Meanwhile, bring the reserved rhubarb liquid to a boil in a saucepan. Reduce the heat and simmer, stirring occasionally, until syrupy, about 15 minutes.
- Let the strudels cool 10 minutes on the baking sheet. Slide the strudels (on the parchment) onto a rack; let cool 45 minutes. Sprinkle with confectioners' sugar and drizzle with the rhubarb syrup.
- How to clarify butter:
- Strudel recipes often call for clarified butter, which helps prevent the dough from getting soggy. To make it, melt the butter over medium-low heat until the milk solids separate and rise to the top, 3 to 5 minutes. Let cool, then skim off the white foam and discard. Spoon the remaining clarified (clear) butter into a bowl; discard the solids left at the bottom of the pan.
RHUBARB STRUDEL
I make this every summer when I have fresh rhubarb in my garden. You don't need much rhubarb for the filling and it is very easy to make as it uses prepared phyllo pastry. This appeared originally in Homemakers Magazine.
Provided by Irmgard
Categories Dessert
Time 1h15m
Yield 2 strudels, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly.
- Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl.
- Add the rhubarb and stir just enough to mix all of the ingredients.
- Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter.
- Stack 10 of the phyllo sheets between 2 slightly damp tea towels.
- Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter.
- Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet.
- Top with a second phyllo sheet and repeat the process with the butter and gingersnaps.
- Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel.
- Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets.
- Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture.
- If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible.
- To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry.
- Continue rolling up the strudel and arrange, seam side down, on a cookie sheet.
- Cover with a slightly damp cloth while making the second strudel.
- Repeat the entire process with the second strudel.
- Prick 4 holes along the top of each strudel.
- Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown.
- Transfer to a wire rack and cool.
- While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll.
- Serve warm or cold with whipped cream.
Nutrition Facts : Calories 320.9, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 189.4, Carbohydrate 35.8, Fiber 1.9, Sugar 12.9, Protein 4.3
STRAWBERRY RHUBARB STREUSEL PIE
This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.
Provided by Shar-on
Categories Pie
Time 1h20m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Combine fruit, sugar, flour and lemon juice and stir well.
- Turn into pie shell.
- To make topping; combine dry ingredients and cut in margarine until crumbly.
- Sprinkle over rhubarb mixture.
- Bake at 375 degF for about 50 minutes.
- Cut into 8 wedges.
PEAR, RHUBARB AND STRAWBERRY STRUDEL - SO EASY!
This elegant looking dessert, is perfect for when you get unexpected company. We love puff pastry, it is quick and easy to use, tastes amazing and is very easy to play with. This recipe is a play on strawberry rhubarb pie and is certainly company worthy. We hope that you will enjoy this delicious treat with ice cream, whipped cream or drizzled with creme anglaise or clotted cream.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 1 strudel, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Use parchment paper on cookie sheet.
- Start to prepare your fruit.
- Peel, core and slice your pears.
- Wash your berries and cut in halve.
- Wash and slice your rhubarb, very thin.
- Saute pears and rhubarb in butter for 1 - 2 minutes.
- Remove from heat to cool.
- Add lime zest, sugar and cinnamon, mix gently.
- Now add the fresh strawberries gently into the mix.
- Roll out the pastry to make 12 x 10" rectangle, on a floured surface.
- If necessary, drain the cooled fruit.
- Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
- Brush the melted butter on the edges of the pastry and fold over fruit.
- Place seam side down on prepared cookie sheet.
- Slash the top of the strudel every 2 inches.
- Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
- Bake in a 425 degree oven for 30 - 35 minutes, until puffed and golden brown.
- Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
- Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.
Nutrition Facts : Calories 500.2, Fat 28, SaturatedFat 8.7, Cholesterol 11.4, Sodium 185.6, Carbohydrate 60, Fiber 5.9, Sugar 23.9, Protein 5.4
RHUBARB STREUSEL MUFFINS
These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round.
Provided by Just Call Me Martha
Categories Quick Breads
Time 30m
Yield 12 med. muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix brown sugar, oil, egg and vanilla.
- Sift together flour, baking soda, baking powder and salt.
- Add to dry ingredients along with buttermilk.
- Add rhubarb and chopped pecans.
- Pour into muffin cups.
- Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
- Bake at 400 degrees for 20 minutes.
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
RHUBARB STREUSEL PIE
Steps:
- Make the pâté brisée
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
- Make the filling:
- In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
- Make the streusel topping:
- In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
- Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.
RHUBARB STREUSEL CAKE
This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.
Provided by Studentchef
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
- Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
- Add eggs and vanilla and beat until fluffy, about one minute.
- Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
- Top and bake cake: Spread batter evenly in pan.
- Toss rhubarb with icing sugar, then immediately sprinkle over batter.
- Scatter the crumble topping evenly on top.
- Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
- Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
- Remove cake from pan or unclip the spring form and put on rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6
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