{"id":6030,"date":"2014-09-06T03:18:30","date_gmt":"2014-09-06T03:18:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6030"},"modified":"2014-08-12T03:37:08","modified_gmt":"2014-08-12T03:37:08","slug":"rhabarbertarte-ii","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/06\/rhabarbertarte-ii\/","title":{"rendered":"Rhabarbertarte II"},"content":{"rendered":"

Zutaten<\/strong>
\nM\u00fcrbeteig:<\/em>
\n250 g Mehl
\n130 g Butter
\n1 EL Milch
\n100 g Zucker
\n2 Eigelb
\n1 Prise Salz<\/p>\n

Belag:<\/em>
\n450 g Rhabarber
\n1 EL Butter
\n60 g Biskuitbr\u00f6sel
\n140 g Zucker
\n1 Ei
\n1 EL Puderzucker<\/p>\n

Zubereitung<\/strong>
\n1. M\u00fcrbeteig herstellen und in Folie wickeln. F\u00fcr 30 Minuten k\u00fchl stellen.
\n2. Den Teig halbieren. Andere H\u00e4lfte k\u00fchl lagern. Restlichen Teig gut durchkneten und auf einer bemehlten Arbeitsfl\u00e4che d\u00fcnn ausrollen. Boden und Rand einer Springform mit 2\/3 des Teiges auslegen.
\n3. Den Rhabarber sch\u00e4len und in ca. 5 cm lange St\u00fccke schneiden.
\n4. Butter erhitzen und mit Biskuitbr\u00f6seln und Zucker vermischen. H\u00e4lfte davon auf den Teigboden geben. Den Rhabarber darauf geben und die restlichen Br\u00f6sel darauf verteilen.
\n5. Backofen auf 220 \u00b0C vorheizen. Den restlichen Teig erneut d\u00fcnn ausrollen und mit Hilfe eines Rollholzes auf die Form legen. \u00dcberstehenden Rand abrollen. Teigoberfl\u00e4che mit verquirltem Eigelb bestreichen und mit einer Gabel einige Male einstechen. 25 Minuten backen.
\n6. Mit Puderzucker bestreuen und noch warm servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten M\u00fcrbeteig: 250 g Mehl 130 g Butter 1 EL Milch 100 g Zucker 2 Eigelb 1 Prise Salz Belag: 450 g Rhabarber 1 EL Butter 60 g Biskuitbr\u00f6sel 140 g Zucker 1 Ei 1 EL Puderzucker Zubereitung 1. M\u00fcrbeteig herstellen und in Folie wickeln. F\u00fcr 30 Minuten k\u00fchl stellen. 2. Den Teig halbieren. Andere … <\/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_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},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[307],"class_list":["post-6030","post","type-post","status-publish","format-standard","hentry","category-geback","tag-rhabarber","item-wrap"],"yoast_head":"\nRhabarbertarte II<\/title>\n<meta name=\"description\" content=\"- Rhabarbertarte II\" \/>\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\/2014\/09\/06\/rhabarbertarte-ii\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rhabarbertarte II\" \/>\n<meta property=\"og:description\" content=\"- Rhabarbertarte II\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/06\/rhabarbertarte-ii\/\" \/>\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=\"2014-09-06T03:18:30+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\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rhabarbertarte II\",\"datePublished\":\"2014-09-06T03:18:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/\"},\"wordCount\":158,\"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\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/\",\"name\":\"Rhabarbertarte II\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-09-06T03:18:30+00:00\",\"description\":\"- Rhabarbertarte II\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/09\\\/06\\\/rhabarbertarte-ii\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rhabarbertarte II\"}]},{\"@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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