Success is not final, failure is not fatal - it is the courage to continue that counts.
- Sir Winston Churchill

Thursday, January 27, 2011

Rhubarb "pie"

We had another Birthday luncheon at work today, and since I had signed up to bring something sweet, I decided to make this rhubarb "pie". The recipe was given to me by my Mom and it got rave revues today.
Now notice, I said rhubarb pie, but in the picture it shows a whole lot of cranberries. That is what happens when you get started and then realize you don't have enough rhubarb to make the pie. So I went digging in the freezer for something else I could add, and since cranberries are tart (as is rhubarb) I decided to go with those.
To make the pie:
Prepare the rhubarb or berries the day before or several hours before, they have to be completely cooled down!
You will need 6 to 7 cups rhubarb, washed, peeled and cut into 1/2 inch pieces. (I used 2 bags of cranberries and the rest was rhubarb). Bring rhubarb, 1 cup sugar and 1/2 cup water to a boil and simmer for 3 minutes. Let cool down for about 15 minutes, then drain liquid. Cool completely!! Looks like jewels, doesn't it?
Wir hatten heute mal wieder ein Geburtstagsessen auf der Arbeit, und ich hatte mich dafuer fuer etwas suesses eingetragen. Nach einigem hin und her ueberlegen, hatte ich mich fuer einen Rhabarber Streuselkuchen entschieden. Das Rezept stammt von meiner Mama und auf der Arbeit waren heute alle total begeistert davon.
Wenn ihr jetzt natuerlich das Bild anseht, seht ihr relativ wenig Rhababer und relativ viele Cranberries. Das kommt davon, wenn man sich fuer einen Kuchen entscheidet, dann aber feststellt, dass man nicht genug von den Zutaten im Haus hat. Nachdem ich eine Weile im Gefrierschrank gestoebert hatte, hatte ich die Cranberries entdeckt. Da die ja auch etwas saeuerlich sind wie der Rhabarber, dachte ich muessten sie ein guter Ersatz sein.
Jetzt zum Rezept:
750 g Rhabarber waschen, schaelen und in ca 1 cm grosse Stuecke schneiden. Diese mit 200 - 300 g Zucker (je nach Saeure) und 1/2 Tasse Wasser in einen Topf geben und fuer ca 3 Minuten aufkochen lassen. In der Zuckerbruehe noch etwas ziehen lassen, dann den Rhabarber abseihen und abkuehlen lassen. Nie die heisse Masse auf den Teig geben! (Ich habe die Rhababer Mischung am Tag vorher gemacht.)Before I post the rest of the recipe, a little disclaimer. The original recipe was in grams and I measured it all out in cups. That's why some of the amounts seem a bit "wonky"...
For the dough:
Mix together for about 2 minutes:
2 sticks, less 2 tbs soft butter
1 cup, less 1 tbs sugar
1 tsp vanilla
3 eggs
the peel of one lemon
1/2 cup plus 2 tbs corn starch
2 cups plus 2 tbs flour
3 tsp baking powder
2 tbs milk
Butter a baking sheet (mine is about an inch deep), line with parchment paper and butter again. Spread dough (it is a sticky dough) and bake in preheated oven at 400 for 20 minutes.
Fuer den Teig:
200 g weiche Butter
200 g Zucker
1 Paeckchen Vanillezucker
3 Eier
abgeriebene Schale einer Zitrone
75 g Mondamin
300 g Mehl
3 Teel Backpulver
2 Essl Milch
Alles gut miteinander verruehren - ca 2 Minuten. Den Teig auf ein gut gefettetes Backblech streichen (ist klebrig) und im vorgeheizten Ofen fuer ca 20 Minuten bei 175 - 200 backen.
For the filling you will need:
1 egg yolk
1/4 cup corn starch
2 cups plus 2 tbs milk
2 tbs sugar
1 tsp vanilla
Mix the cornstarch, egg yolk and some of the milk. Bring the rest of the milk, sugar and vanilla to a boil, and while constantly stirring, add cornstarch mixture. Bring back to a boil.
Once done spread on pre-baked crust.
Fuer den Belag:
1 Eigelb
40 g Mondamin
1/2 ltr Milch
2 Essl Zucker
1 Paeckchen Vanillezucker
Das Mondamin mit dem Eigelb in genuegend Milch anruehren. Die restliche Milch, Zucker und Vanillezucker zum Kochen bringen, das angeruehrte Mondamin unter Ruehren dazu giessen. Kurz aufkochen lassen und dann auf den vorgebackenen Kuchen streichen.
Now add the rhubarb or berry mixture.
Den vorbereiteten Rhabarber darueber geben.
For the crumb topping combine 2 sticks, less 2 tbs butter, 1 cup, less 1 tbs sugar, 2 1/2 cups flour and 1/4 tsp cinnamon until crumbs form. Spread over rhubarb/berry mixture.
Bake at 400 for 40 - 50 minutes.
Fuer die Streusel 200 g Butter, 200 g Zucker, 350 g Mehl und eine Messerspitze Zimt verkneten bis sich Streusel bilden. Ueber den Rhabarber geben und bei 175 - 200 fuer 40 - 50 Minuten backen.
Once the "pie" has cooled down completely, dust with powdered sugar.
Wenn der Kuchen abgekuehlt ist, mit Puderzucker besteauben.


  1. Now that looks WONDERFUL! I have some frozen rhubarb that I've been wanting to use up. Thanks for sharing the recipe.

    The three hour delay for school sounds like what happened here a few weeks ago. There was to be a big storm headed our way so school was closed the following day, and no snow showed. So, the next day our county had school, even though there was another call for a big storm. Only this time it really did come! Not a good thing! :-)

  2. Aw, Anke, that is one beautiful creation! We have lots of rhubarb in the freezer and will maybe add some raspberries when we make it here. Thanks!

  3. Great idea using cranberries when using running low on rhubarb. Cranberries make a great substitution or addition because of the acidity. Lovely recipe and thank you for sharing it.

  4. I'm not a big fan of rhubarb, but now I think I'm gonna love this rhubarb pie of yours, lol! I never thought of using it in pies actually. Which is a great idea since everybody in my family love eating pies. Yep, all kind of pies, apple pie, chocolate pie, egg pie, meat pies, name it. How come I didn't thought of making rhubarb pie? Oh yeah, I don't really like it, but hey, I think this recipe will make me love it now, lol!

  5. Gott, das sieht so lecher aus!
    Ich bekommen schon Hunger!
    Also das ist dan der berühmte 5.50 Kuchen!
    Ich wünsche Dir einen schönen Tag, hast du Lust bei meinem Mini Blogcandy mitzumachen ?

  6. Thank you for sharing Anke:) That recipe sounds wonderful! xx

  7. Ooooh this sounds (and looks) unbelievably delicious but I'm way too lazy to even try it, LOL!

  8. I love rhubarb pie. I have not had it in ages! My Oma would make it along with kirsch soup, mmmmm. Always a favorite of mine and requested when I go over there! Thanks for sharing the recipe too. I made one that you posted last year, I believe it was the one with pears and apples, and everyone loved it! (My neighbors are my guinea pigs!)