{"id":4591,"date":"2012-11-15T19:23:15","date_gmt":"2012-11-15T19:23:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4591"},"modified":"2012-11-15T19:23:15","modified_gmt":"2012-11-15T19:23:15","slug":"rhabarberkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/15\/rhabarberkuchen\/","title":{"rendered":"Rhabarberkuchen"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Rhabarber
\n150 g weiche Butter oder Margarine (und Fett f\u00fcr die Form)
\n100 g Zucker
\n1 Prise Salz
\n3 Eier
\n150 g Mehl
\n50 g gemahlene Mandeln
\n1\/2 TL Backpulver<\/p>\n

Zubereitung<\/strong>
\nDen Rhabarber waschen, putzen und abziehen. Die Stangen dann in etwa 5 cm lange St\u00fccke schneiden. In eine Sch\u00fcssel geben, mit kochendem Wasser \u00fcbergie\u00dfen und gleich wieder abtropfen lassen. Den Backofen auf 175 Grad vorheizen. Eine 26 cm gro\u00dfe Springform gr\u00fcndlich fetten. Die Butter oder Margarine, den Zucker und das Salz zusammen hell-cremig schlagen. Die Eier nacheinander gr\u00fcndlich unterr\u00fchren. Das Mehl mit den gemahlenen Mandeln und dem Backpulver mischen, nach und nach unter die Zuckercreme r\u00fchren. Den Teig in die vorbereitete Form umf\u00fcllen und darin glatt streichen. Die Rhabarberst\u00fccke dekorativ drauflegen. Den Kuchen auf der mittleren Schiene in den Ofen stellen und etwa 35 min. backen. Den fertigen Kuchen kurz in der Form abk\u00fchlen lassen, dann den Ring abnehmen und den Kuchen ausk\u00fchlen lassen. Der Kuchen l\u00e4sst sich im ganzen und st\u00fcckweise einfrieren und etwa drei Monate aufbewahren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Rhabarber 150 g weiche Butter oder Margarine (und Fett f\u00fcr die Form) 100 g Zucker 1 Prise Salz 3 Eier 150 g Mehl 50 g gemahlene Mandeln 1\/2 TL Backpulver Zubereitung Den Rhabarber waschen, putzen und abziehen. Die Stangen dann in etwa 5 cm lange St\u00fccke schneiden. In eine Sch\u00fcssel geben, mit … <\/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-4591","post","type-post","status-publish","format-standard","hentry","category-geback","tag-rhabarber","item-wrap"],"yoast_head":"\nRhabarberkuchen<\/title>\n<meta name=\"description\" content=\"- Rhabarberkuchen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/15\/rhabarberkuchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhabarberkuchen\" \/>\n<meta property=\"og:description\" content=\"- Rhabarberkuchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/15\/rhabarberkuchen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-11-15T19:23:15+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rhabarberkuchen\",\"datePublished\":\"2012-11-15T19:23:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/\"},\"wordCount\":176,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Rhabarber\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/\",\"name\":\"Rhabarberkuchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-15T19:23:15+00:00\",\"description\":\"- Rhabarberkuchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/15\\\/rhabarberkuchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rhabarberkuchen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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