{"id":1861,"date":"2011-05-28T19:19:59","date_gmt":"2011-05-28T19:19:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1861"},"modified":"2011-05-28T19:19:59","modified_gmt":"2011-05-28T19:19:59","slug":"rhabarber-dinkel-torte-mit-knuspergitter","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/rhabarber-dinkel-torte-mit-knuspergitter\/","title":{"rendered":"Rhabarber-Dinkel-Torte mit Knuspergitter"},"content":{"rendered":"

Zutaten<\/strong>
\nDinkel-Biskuit:<\/em>
\n2 Eier(Gr\u00f6\u00dfe M)
\n70 g Kristallzucker
\n1 P\u00e4ckchen Vanillezucker
\nSchale von einer Zitrone (unbehandelt)
\n70 g Dinkelmehl
\n30 g Butter (zerlassen)
\nRhabarbercreme: <\/em>
\n4 Blatt Gelatine
\n250 ml Schlagobers
\n250 g Rhaberbermark (siehe Rezept)
\nRhabarbergelee:<\/em>
\n180 g Rhabarbermark (siehe Rezept)
\n2 Blatt Gelatine
\nGarnitur: <\/em>
\n100 g Rhabarber
\n50 ml Orangensaft
\n40 g Kristallzucker <\/p>\n

Zubereitung<\/strong>
\nBackrohr auf 170 \u00b0C vorheizen. Den Boden einer Springform (0 24 cm) mit Backpapier belegen. Rand mit Butter ausstreichen und mit Mehl ausstreuen. Eier mit Zucker, Vanillezucker, abgeriebener Zitronenschale und einer kleinen Prise Salz sehr schaumig r\u00fchren (K\u00fcchenmaschine ca. 5, Handmixer 10 Minuten; die Masse muss hellgelb sein und deutlich an Volumen zunehmen).
\nZuerst Mehl, dann die zerlassene Butter unterheben. Masse in die Form f\u00fcllen, glatt streichen und ca. 15 Minuten (mittlere Schiene \/ Gitterrost) backen. Torte aus dem Rohr nehmen und in der Form ausk\u00fchlen lassen. F\u00fcr die Garnitur Rhabarber waschen und ungesch\u00e4lt schr\u00e4g in ca. 3 cm lange, rautenf\u00f6rmige St\u00fccke schneiden. Orangensaft mit Zucker aufkochen. Rhabarberst\u00fccke zugeben, Topf zudecken, vom Herd nehmen und den Rhabarber im Fond ausk\u00fchlen lassen. F\u00fcr die Creme Gelatine in kaltem Wasser einweichen. Obers schlagen. Wenig vom Rhabarbermark \u00fcber Wasserdampf erw\u00e4rmen. Gelatine gut ausdr\u00fccken und darin aufl\u00f6sen. Mit dem restlichen Mark gut verr\u00fchren. Obers unterheben.
\nCreme in die Form f\u00fcllen und auf dem Tortenboden verstreichen. Torte mit Frischhaltefolie zudecken und f\u00fcr ca. 4 Stunden in den K\u00fchlschrank stellen. F\u00fcr das Gelee Gelatine in kaltem Wasser einweichen. Torte aus dem K\u00fchlschrank nehmen und die Folie entfernen. Rhabarbermark \u00fcber Wasserdampf erw\u00e4rmen, Gelatine gut ausdr\u00fccken und darin aufl\u00f6sen. Rhabarbermark \u00fcberk\u00fchlen lassen, auf die Torte gie\u00dfen und gleichm\u00e4\u00dfig auf der Oberfl\u00e4che
\nverstreichen. Torte ca. 1 Stunde k\u00fchlen.
\nZum Fertigstellen der Torte Rhabarberst\u00fccke aus dem Fond heben und mit K\u00fcchenpapier gut trocken tupfen. Torte mit einem Messer vom Formenrand l\u00f6sen. Springform \u00f6ffnen, Reifen abheben. Torte mit den Rhabarberrauten und dem Knuspergitter (siehe Rezept) garnieren.
\nKnuspergitter<\/em>
\nF\u00fcr die Tortengarnitur kommt man mit der halben Teigmenge aus, es ist allerdings kaum m\u00f6glich, so kleine Mengen zuzubereiten. Aus dem restlichen Teig b\u00e4ckt man ein zweites Gitter, das man sofort vernascht oder zum Garnieren von Desserts verwendet. Ca. 250 ml \u00d6l in einem kleinen Topf (\u00d8 16 cm) erhitzen.
\n30 g glattes Mehl und 30 g Speisest\u00e4rke versieben, mit 50 ml Milch und 1 Eiklar (30 g) gut vermischen. Masse in ein Papierstanitzel f\u00fcllen. Sobald das \u00d6l hei\u00df ist, die Spitze des
\nStanitzels mit einer Schere abschneiden und die H\u00e4lfte des Teiges in Gitterform ins hei\u00dfe \u00d6l laufen lassen. Teiggitter mit einer Gabel behutsam aus dem Fett heben und auf K\u00fcchenpapier ausk\u00fchlen lassen. Ebenso den restlichen Teig verarbeiten.
\nRhabarbermark<\/em>
\n500 g Rhabarber waschen und in ca. 1 cm lange St\u00fccke schneiden. Rhabarber mit 200 g Kristallzucker vermischen und ca. 15 Minuten ziehen lassen, 1 Vanilleschote der L\u00e4nge nach aufschneiden, mit 150 ml Orangensaft zum Rhabarber geben, Fruchtmischung aufkochen, zudecken und bei schwacher Hitze weich d\u00fcnsten (dauert ca. 10 Minuten). Rhabarber mit einem Stabmixer fein p\u00fcrieren, durch ein Sieb passieren und ausk\u00fchlen lassen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Dinkel-Biskuit: 2 Eier(Gr\u00f6\u00dfe M) 70 g Kristallzucker 1 P\u00e4ckchen Vanillezucker Schale von einer Zitrone (unbehandelt) 70 g Dinkelmehl 30 g Butter (zerlassen) Rhabarbercreme: 4 Blatt Gelatine 250 ml Schlagobers 250 g Rhaberbermark (siehe Rezept) Rhabarbergelee: 180 g Rhabarbermark (siehe Rezept) 2 Blatt Gelatine Garnitur: 100 g Rhabarber 50 ml Orangensaft 40 g Kristallzucker Zubereitung … <\/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":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_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}},"categories":[27],"tags":[353,307],"class_list":["post-1861","post","type-post","status-publish","format-standard","hentry","category-geback","tag-dinkel","tag-rhabarber","item-wrap"],"yoast_head":"\nRhabarber-Dinkel-Torte 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Mai 2011","format":false,"excerpt":"Zutaten d\u00fcnn abgeriebene Schale einer unbehandelten Zitrone 1 Becher Schlagsahne (250 g) 1 Becher Zucker Fett und Mehl f\u00fcrs Blech 1 P\u00e4ckchen Vanillezucker 4 Eier 2 Becher Mehl 1 P\u00e4ckchen Backpulver 1 Priese Salz Belag 500 g Rhabarber 1 kg Erdbeeren 3 Eier 1\/2 Becher Zucker Zubereitung 1. F\u00fcr den\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1915,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/06\/quarkgratin-mit-erdbeeren-rhabarber-und-vanilleeis\/","url_meta":{"origin":1861,"position":3},"title":"Quarkgratin mit Erdbeeren, Rhabarber und Vanilleeis","author":"Steffen","date":"6. 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Mai 2011","format":false,"excerpt":"Zutaten 2 Blatt rote Gelantine 100 g Mehl 120 g rotes Johannisbeergelee 50 g Butter oder Margarine (eiskalt) 1,5 EL Zitronensaft 25 g Puderzucker 1 cl Cassislik\u00f6r abgeriebene Schale von einer unbehandelten Zitrone 30 g Mandelmakronen 1 Prise Salz 1\/2 Vanilleschote 1 Prise Backpulver 1\/8l Schlagsahne Mehl zum Bearbeiten 8\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5343,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/28\/englischer-pudding-mit-rhabarber-und-himbeeren\/","url_meta":{"origin":1861,"position":5},"title":"Englischer Pudding mit Rhabarber und Himbeeren","author":"Steffen","date":"28. M\u00e4rz 2013","format":false,"excerpt":"Zutaten Rhabarber-Himbeer- Kompott 900 g Rhabarber (am besten Himbeerrhabarber) 325 g Zucker 450 g TK-Himbeeren 4 Bl\u00e4tter Rote Gelatine F\u00fcr die Form 9-10 Milchbr\u00f6tchen (350- 400 g) Vanillesahne 150 ml Schlagsahne 1 Packung Vanillezucker 150 g Schmand Zubereitung 1. 450 g Rhabarber putzen und fein w\u00fcrfeln. 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