{"id":4331,"date":"2012-09-15T18:29:32","date_gmt":"2012-09-15T18:29:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4331"},"modified":"2012-09-15T18:29:32","modified_gmt":"2012-09-15T18:29:32","slug":"gesturzter-rhabarberkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gesturzter-rhabarberkuchen\/","title":{"rendered":"Gest\u00fcrzter Rhabarberkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Rhabarber
\n100 g Korinthen
\nHaferflocken zum Ausstreuen der Form
\n80 g Butter
\n100 g Honig
\n2 Eier
\n200 g Vollkornweizenmehl
\n1 TL Backpulver
\n1\/4 TL Vanille; gemahlen
\n1 Packung Vanillinzucker<\/p>\n

Zubereitung<\/strong>
\nGeputzten Rhabarber in kleine St\u00fccke schneiden und in eine gefettete und ausgestreute Form gleichm\u00e4\u00dfig einf\u00fcllen. Gewaschene, abgetropfte Korinthen dr\u00fcberstreuen. Butter und Honig verr\u00fchren, Eier zugeben und alles schaumig r\u00fchren. Mehl mit Backpulver und Vanille vermengen, zur Schaummasse geben und zu einem weichen Teig verarbeiten, dabei eventuell etwas Milch zuf\u00fcgen. Teig mit einem nassen (wichtig!) L\u00f6ffel auf den Rhabarber streichen. In den kalten Backofen schieben und auf der mittleren Schiene bei 200\u00b0C ca. 40 Minuten backen. Danach den Kuchen kurz abk\u00fchlen lassen und ganz, ganz vorsichtig st\u00fcrzen. Nach Geschmack mit Vanillezucker \u00fcberstreuen. Tipp: Man kann die gefettete Form auch mit geriebenen N\u00fcssen oder Mandeln ausstreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Rhabarber 100 g Korinthen Haferflocken zum Ausstreuen der Form 80 g Butter 100 g Honig 2 Eier 200 g Vollkornweizenmehl 1 TL Backpulver 1\/4 TL Vanille; gemahlen 1 Packung Vanillinzucker Zubereitung Geputzten Rhabarber in kleine St\u00fccke schneiden und in eine gefettete und ausgestreute Form gleichm\u00e4\u00dfig einf\u00fcllen. Gewaschene, abgetropfte Korinthen dr\u00fcberstreuen. Butter und … <\/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":[307],"class_list":["post-4331","post","type-post","status-publish","format-standard","hentry","category-geback","tag-rhabarber","item-wrap"],"yoast_head":"\nGest\u00fcrzter 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