{"id":1844,"date":"2011-05-28T09:23:32","date_gmt":"2011-05-28T09:23:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1844"},"modified":"2011-05-28T09:23:32","modified_gmt":"2011-05-28T09:23:32","slug":"madeleines-mit-rhabarber","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/madeleines-mit-rhabarber\/","title":{"rendered":"Madeleines mit Rhabarber"},"content":{"rendered":"

Zutaten<\/strong>
\n125 g Butter, zimmerwarm
\n100 g Zucker
\n125 g Mehl
\n1 TL Backpulver
\n1\/2 TL Salz
\n3 Eier
\n1\/2 Orange, geriebene Schale
\n500 g Rhabarberstangen, geputzt und gewaschen
\n250 g Zucker
\n0,3 l Wasser <\/p>\n

Zubereitung<\/strong>
\nZuerst das Wasser erhitzen, den Zucker darin aufl\u00f6sen und 10 Minuten offen k\u00f6cheln lassen, bis die Fl\u00fcssigkeit leicht sirupartig geworden ist. Der Topf sollte m\u00f6glichst klein sein, damit sp\u00e4ter alle Rhabarberst\u00fccke bedeckt sind. Die Rhabarberstangen unten kurz und oben die Bl\u00e4tter abschneiden, auf angemackelte Stellen ueberpruefen und unter fliessendem Wasser absp\u00fclen. Nun die Stangen in Stuecke von 5 cm Laenge und 1\/2 cm Kantenl\u00e4nge schneiden. Die kommen nun in den Sirup hinein, den Sie bei mittlerer Hitze noch einmal sehr heiss werden lassen, aber nicht kochen, sonst zerf\u00e4llt der Rhabarber. Den Topf vom Herd nehmen und die St\u00fccke rund zwei
\nStunden marinieren, l\u00e4nger geht nat\u00fcrlich auch.
\nDie zimmerwarme Butter mit dem Zucker schaumig schlagen, dann ein Ei nach dem anderen dazu r\u00fchren, schliesslich das Salz, die Orangenschale und zum Schluss die geriebene Orangenschale. Der Teig sollte in etwa die Konsistenz eines dicklichen Waffelteigs haben und 15 Minuten quellen.
\nDie Madeleine-Formen mit Butter auspinseln, den Teig noch einmal kr\u00e4ftig durchr\u00fchren und mit einem L\u00f6ffel oder einem Spritzbeutel in die F\u00f6rmchen f\u00fcllen, aber nur halbhoch, weil er ordentlich
\naufgeht. Die Form in den auf 220 Grad vorgeheizten Backofen stellen, die Hitze sofort auf 180 Grad runterschalten.
\nNach 10-12 Minuten sind die Madeleines goldbraun und fertig, aus der Form nehmen und auf einem Kuchengitter abk\u00fchlen lassen. Die Rhabarberst\u00fccke aus dem Sirup fischen, auf kleinen Tellern anrichten, noch mit etwas Sirup betr\u00e4ufeln und zu den frischen Madeleines servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 125 g Butter, zimmerwarm 100 g Zucker 125 g Mehl 1 TL Backpulver 1\/2 TL Salz 3 Eier 1\/2 Orange, geriebene Schale 500 g Rhabarberstangen, geputzt und gewaschen 250 g Zucker 0,3 l Wasser Zubereitung Zuerst das Wasser erhitzen, den Zucker darin aufl\u00f6sen und 10 Minuten offen k\u00f6cheln lassen, bis die Fl\u00fcssigkeit leicht sirupartig … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[22,27],"tags":[307],"class_list":["post-1844","post","type-post","status-publish","format-standard","hentry","category-desert","category-geback","tag-rhabarber","item-wrap"],"yoast_head":"\nMadeleines 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