Tuesday, April 23, 2013

Rhubarb Cordial and Rhubarb Almond Bundt - Rhabarber Sirup und Rhabarber-Mandel Kuchen

Rhubarb season has finally arrived!

Nothing says springtime quite like the sweet-tart taste of the year's first rhubarb. It can be baked into breads, pies, cakes, muffins, squares or bars, or stewed to make the best sauce recipes to top ice cream, yogurt or puddings, or it can be made into delectable jams.
Die Rhabarber-Saison hat endlich angefangen!

Nichts symbolisiert den Frühling so sehr wie der süß-herbe Geschmack des ersten Rhabarbers. Man kann mit Rhabarber nicht nur Brot, Kuchen, Pies oder Muffins backen, man kann ihn aber auch dünsten und zu einem wunderbarem Kompott verarbeiten, dass man zu Eis, Joghurt oder Pudding servieren kann, oder man kocht eine köstliche Rhabarber-Marmelade.




Rhubarb makes the best ever dessert crumbles, cobblers, and crisps, whether you use it on its own or pair it with other seasonal fruits such as strawberries! Flavors such as orange, vanilla and lavender all complement rhubarb in the most delightful ways. And because rhubarb is technically a vegetable, but most often treated as a fruit, it is versatile enough to be used for savory recipes and at any meal, including fish, pork, chicken and beef dinners.
Mit Rhabarber kann man die allerbesten Obstaufläufe machen, egal ob man den Rhabarber allein oder zusammen mit anderen saisonalen Früchten wie Erdbeeren kombiniert. Verschiedene Aromen wie Orange, Vanille oder sogar Lavendel ergänzen Rhabarber auf einzigartige Weise. Und weil Rhabarber botanisch gesehen ein Gemüse ist, aber meist als eine Frucht behandelt wird, ist es vielseitig genug um auch als Beilage zu Hauptgerichten mit Fisch, Schweinefleisch, Hähnchen oder Rindfleisch serviert zu werden. Rhabarber schmeckt köstlich wenn man ihn herzhaft zubereitet.




Before you start cooking or baking with this vegetable, wash, trim and remove any stringy outer layers of the rhubarb stems before you use it. And do not forget to discard the leaves as they are poisonous. No matter what you prepare with this wonderful springtime vegetable, remember to cut the stalks into equal-sized pieces to ensure even cooking.

Rhubarb tastes quite refreshing when used as a base for drinks such as Spritzer. To get started, you will need a rhubarb juice or cordial base. So let us start with a recipe for a Rhubarb Cordial.  
Bevor man mit Rhabarber kocht oder backt, sollte man das Gemüse gut waschen und schälen, dabei darauf achten, auf die äußeren Fäden abziehen zu ziehen, sonst wird’s zu bitter - und niemals vergessen die Blätter zu entfernen, da sie giftig sind. Egal, welches Gericht man macht, man sollte den Rhabarber auch immer in gleich große Stücke schneiden, dann gart er auch schön gleichmäßig.

Rhabarber schmeckt sehr erfrischend, wenn man ihn als Basis für Getränke wie Schorlen verwendet. Und für eine Rhabarber-Schorle braucht man bekanntlich ja Rhabarber-Saft oder Sirup. Also, zunächst ein Rezept für einen Rhabarber-Sirup




Springtime Rhubarb Cordial
makes about one liter

Ingredients
  • 1.5 kg fresh rhubarb stalks, roughly chopped (preferably locally grown and organic)
  • 75 ml water
  • sugar (about 750 grams - depending on the amount of rhubarb juice you made)
  • freshly squeezed lemon juice, preferably organic (about 75 ml - depending on the amout of juice)
Equipment
  • cotton muslin cloth or kitchen towel
  • kitchen twine
  • sterilized bootles or jars
For Serving
  • still or sparkling mineral water
  • a few slice of lemon
  • ice cubes (optional)
Preparation
  1. Place the chopped rhubarb in a pan with about 75 ml water over  low heat. Cook slowly until the juices start coming out of the rhubarb, then turn the heat up a little and continue cooking until completely soft.
  2. Line a large bowl with a piece of clean muslin and place the cooked rhubarb inside. Gather the four corners of the cloth and tie them together with some kitchen twine.
  3. Hang the package over the bowl for a few hours to drain.
  4. Pour the juice into a large measuring cup.
  5. Measure the juice -  for every liter of rhubarb juice, you should add about 750 grams of sugar and 75 ml of lemon juice.
  6. Pour the juice into a pan on a medium heat and stir to dissolve the sugar.
  7. Turn off the heat just before it starts boiling.
  8. Very carfully pour the syrup into sterilized bottles and seal them.
  9. Let cool completely before serving. Store in a cool place.
  10. When ready to serve the rhubarb cordial,  mix one part rhubarb cordial with three parts mineral water and and garnish such as lemon slices.
Frühlings-Rhabarber-Sirup
Ergibt ungefähr ein Liter

Zutaten
  • 1,5 kg frischer Rhabarber, geschält und geschnitten (vorzugsweise regional oder Bio)
  • 75 ml Wasser
  • 750 Gramm Zucker – je nachdem wieviel Saft man hat
  • 75 ml frisch gepresster Zitronensaft (Bio) – je nachdem wieviel Saft man hat
Außerdem 
  • Ein Saft-/Filtertuch
  • Küchengarn
  • Sterilsierte Flaschen
Zum Mischen
  • Stilles Wasser oder Mineralwasser
  • Zitronenscheiben 
  • Eiswürfel (wenn man möchte)
Zubereitung des Rhabarbersirups
  1. Den vorbereiteten Rhabarber gemeinsam mit dem Wasser in einen großen Topf geben. Den Topfinhalt zum Kochen bringen und auf niedriger Hitze solange köcheln lassen, bis die Rhabarberstücke weich sind.
  2. Eine große Schale mit dem Safttuch auslegen, den weichen Rhabarber vorsichtig hinein geben und mit dem Küchenband zubinden.
  3. Das Tuch für einige Stunden oder über Nacht über eine große Schale hängen, damit der gesamte Saft aufgefangen werden kann.
  4. Den Saft in einen Messbecher gießen.
  5. Einen Liter abmessen – für jeden Liter Saft, sollte man 750 Gramm Zucker und 75 ml Zitronensaft hinzufügen.
  6. Den Saft in einen Topf geben, auf mittlerer Hitze erwärmen und umrühren, bis de Zucker vollständig aufgelöst ist.
  7. Den Sirup von der Herdplatte nehmen bevor er anfängt zu kochen.
  8. Vorsichtig den heißen Sirup in die vorbereiteten Flaschen abfüllen und fest verschließen.
  9. Den Sirup auskühlen lassen. An einem kühlen Ort lagern.
  10. Den fertigen Sirup mit stillem Wasser oder Mineralwasser aufgießen. Dabei ein Teil Sirup auf drei Teile Wasser. Mit Zitronenescheiben garnieren.




Once the springtime Rhubarb Cordial has been prepared and is cooled, it is time to bake a fabulous Rhubarb Almond Bundt cake. It contains finely chopped, not ground almonds, homemade vanilla sugar and small cubes of the first springtime rhubarb that I found at the market. This is my kind of delightful, springtime, afternoon cake that really needs only a bit of a dusting of confectioners´ sugar for serving but do feel free to serve it with vanilla ice cream or whipped cream or whatever else strikes your fancy.


Rhubarb Almond Bundt

Ingredients
  • 100 grams rhubarb (about one large stalk), preferably locally grown and organic
  • 125 grams (1 stick plus 2 tbsp) unsalted butter, room temperature, plus some more for greasing the baking pan
  • 125 grams (1/2 cup plus 1 tbsp) superfine (caster) sugar
  • 2 tsp pure vanilla sugar, preferably homemade (you can also use 1/2 tsp pure vanilla extract)
  • 2 eggs (M), organic or free range
  • 200 grams (1.5 cups plus 1 tbsp) AP (plain) flour or white spelt flour, plus some more for flouring the baking pan
  • 2 tsp baking powder
  • a pinch of fine sea salt
  • 6 tbsp milk, room temperature
  • 50 grams (1/3 cup) finely chopped (not ground) natural almonds
  • a bit of confectioners´ sugar
Equipment
  • a small Bundt cake from or other small baking pan (700 ml or three cup capacity)
Sobald der Frühlings-Rhabarber-Sirup fertig ist, geht es ans Backen eines kleinen Rhabarber-Mandel-Kuchens. Der Kuchen enthält fein gehackte, nicht gemahlene Mandeln, selbstgemachten Vanillezucker (den kann man selbstverständlich auch ersetzen) und kleine Stücke des ersten Frühlings-Rhabarbers, den ich fand ich auf dem Markt entdeckt habe – so ein kleiner, saftiger Kuchen ist genau die Art von Kuchen, die ich besonders gerne mag. Ein netter Nachmittagskuchen, der wirklich nur ein bisschen Puderzucker vorm dem Servieren braucht. Aber man kann ihn natürlich auch gerne mit ein bisschen geschlagener Sahne oder Vanilleeis genießen.

Rhabarber-Mandel-Kuchen

Zutaten für den Kuchen
  • 100 Gramm Rhabarber (etwa eine große Stange), vorzugsweise regional oder Bio 
  • 125 Gramm ungesalzen Butter, Zimmertemperatur, und etwas zum Einfetten der Form
  • 125 Gramm feinster Zucker
  • 2 TL Bourbon-Vanille-Zucker, selbstgemacht oder gekauft (man kann auch ½ TL reinen Vanille-Extrakt verwenden) 
  • 2 Eier (M), Bio oder Freiland 
  • 200 Gramm Weizenmehl, und etwas zum Mehlieren der Form (man kann auch Dinkelmehl, Typ 630 verwenden)
  • 2 TL Backpulver 
  • eine Prise feines Meersalz 
  • 6 Esslöffel Milch, Zimmertemperatur 
  • 50 Gramm fein gehackte (nicht fein gemahlene) geschälte Mandeln
  • etwas Puderzucker
Außerdem
  • eine kleine Gugelhupf-Backform oder eine andere kleine Backform (etwa 700 ml Inhalt)



Preparation
  1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit) for a regular oven or 150 degress Celsius (325 Degrees Fahrenheit) for a convection oven.
  2. Butter and flour your mini Bundt pan (if necessary) or other small cake pan, knock out the excess flour. Set aside.
  3. Wash and peel the rhubarb and cut into very small pieces. Set aside.
  4. In the bowl of your mixer, beat the butter with the sugar until light and creamy.
  5. Beat in the vanilla.
  6. Add the eggs one at a time and beat for about one minute after adding each egg.
  7. In another bowl, whisk together the flour, baking powder and salt.
  8. Add the flour mixture to the butter mixture in three additions, alternating with the milk.
  9. Using a rubber spatula, first stir in the finely chopped almonds, then the finely chopped rhubarb.
  10. Fill the prepared cake pan and bake for about 35-40 minutes or until a wooden skewer inserted into the middle of the cake comes out with only moist crumbs attached.
  11. Transfer to a cooling rack and let cool for about 15 minutes. 
  12. Turn the cake out and cool completely unless you would like to serve it while still warm.
  13. Dust with icing sugar just before serving.
  14. Serve with some rhubarb cordial and tea or coffee.
Zubereitung
  1. Den Ofen auf 175 Grad Celsius (Elektro) oder 150 Grad Celsius (Umluft) vorheizen.
  2. Die Kuchenform (falls nötig) mit etwas Butter einfetten und mit Mehl ausstäuben. Das überschüssige Mehl herausklopfen.
  3. Rhabarber waschen, putzen und in kleine Stücke schneiden. Kurz beiseite stellen.
  4. Butter und Zucker mit dem Schneebesen des Handrührgerätes cremig rühren. 
  5. Vanille-Zucker unterrühren.
  6. Eier nacheinander unterrühren. 
  7. In einer Schüssel das Mehl, Backpulver und Salz mischen.
  8. Die Mehlmischung abwechselnd mit der Milch unter die Masse rühren. 
  9. Rhabarber und Mandeln vorsichtig unterheben, das geht am besten mit einem Teigspatel.
  10. Den Teig in die vorbereitete Gugelhupfform geben. Im vorgeheizten Backofen zirka 35 bis 40 Minuten backen (Stäbchenprobe). 
  11. Den Kuchen herausnehmen und zirka 15 Minuten abkühlen lassen. 
  12. Den Kuchen auf ein Kuchengitter stürzen, auskühlen lassen. 
  13. Kurz vor dem Servieren mit Puderzucker bestäuben.
  14. Mit einer Rhabarberschorle und Tee oder Kaffee servieren.



The finely chopped natural almonds give a lovely texture and a great flavor to this cake. The cake is not overly sweet, the finely diced rhubarb is not overpowering but the flavor is still there and pairs well with the hint of vanilla and the sweet finely chopped natural almonds.

This small Rhubarb Almond Bundt makes a lovely dessert served either warm with ice cream, or cold as a teatime cake served with whipped cream, clotted cream or crème fraîche flavored with some more pure vanilla sugar or just on its own, dusting with some icing sugar and served with a nice glass of Rhubarb Cordial.


Source:

Backing pan called LURCH Flexi Royal Lüneburg from "Lurch" can be ordered here.
Die fein gehackten Mandeln verleihen diesem Kuchen eine schöne Konsistenz und einen angenehmen Geschmack. Der Kuchen ist nicht allzu süß und der fein gewürfelte Rhabarber verleiht ihm eine feine säuerliche Note, die ganz hervorragend zusammen mit der Vanille und den Mandeln schmeckt.

Wenn man möchte, kann man diesen kleinen Rhabarber-Mandel-Kuchen durchaus auch noch lauwarm servieren, da würde dann ein wenig Vanilleeis sehr gut passen – oder man serviert den Kuchen wenn er abgekühlt ist mit etwas geschlagener Sahne, „clotted cream“ (Rahm) oder Crème Fraîche oder einfach mit etwas Puderzucker bestäubt und zusammen mit einem Glass selbstgemachter Rhabarberschorle.

Bezugsquelle:

Backform LURCH Flexi Royal Lüneburg von "Lurch" gibt es hier.




Rhubarb is a funny vegetable. So funny, it thinks it's a fruit.
(The Guardian, January 6, 2007)




35 comments:

  1. This bundt is beautiful, and I love your little outside picnic setup. So classy and soft and beautiful :)

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    1. Thank you, Ashley - so nice to hear from you. We are very fortunate, lots of sunshine this week giving me a chance to go outside for pictures and springtime has arrived with tons of flowers and vegetables.

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  2. I await the arrival of the rhubarb in the garden. I saw it poke up its leaves this week, so the stalks should follow. What a beautiful teatime to look forward to. I love your cake mold. Everything looks delicious, and I can't wait to make it.

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    1. Betsy, I must agree with you, there is nothing like the first rhubarb of the season! We are runnung a bit late with the harvest here, so I was getting pretty anxious to finally make this nice Rhubarb Cordial and this pretty Rhubarb Almond Bundt. They are both lovely recipes!

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  3. I have never baked with rhubarb, mostly because it´s rarely seen here and before the blog I didn´t pay much attention to certain fruits that were not easily found. But I will look for it next spring! This cake is beautiful Andrea and sounds perfect for my coffee. You have the cutest molds!

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    1. Paula, well, rhubarb is still a vegetable but it is often treated as a fruit - it lends itself to savory as well as sweet preparations, baked, cooked, turned into gorgeous chutney with rosemary for example - so many recipes, so little time.

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  4. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

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    1. Thank you, Carole, I will link this post today! This sounds like fun and it is nice to partake in a link-up about rhubarb, I saw there are a lot of wonderful recipes using rhubarb and I will gladly add mine.

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    2. Andrea, thanks for linking in. I have now also pinned this to the special Pinboard I have created for Food on Friday: Rhubarb. http://pinterest.com/ca4ole/food-on-friday-rhubarb/ I hope to see you again soon Cheers

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  5. That is one stunning bundt cake. Rhubarb is the ultimate spring fruit (vegetable?).

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    1. Thanks, Beth, rhubarb certainly is the ultimate spring veggie...but then there is wild garlic...the first white asparagus...cannot decide which one I like best.

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  6. Beautiful job:) You make everything so beautiful, I love reading your Blog. You have given me some great ideas to using rhubarb. I am going to ry the rhubarb cordial.

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    1. Geraldine, I certainly appreciate your lovley comment - I took the original German recipe, translated it and coverted it into cups and spoons before I posted it - hope that is helpful!

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  7. I can feel your excitement Andrea! :) I love rhubarb too but I've only tried baked goods with rhubarb at nice restaurants and never made it at home. You made stunning bundt cake!! I love your mold and I wish I was invited to this table!

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    1. Nami, that is funny isn´t it, I am exited about rhubarb - that does soundfunny but it is true and it think it is time that I start dreaming about other things than food!

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  8. What a lovely cake Andrea, I've always wanted to bake with rhubarb but have never gotten around to buying some. I love that you used almonds in the cake, I love the flavour that almonds bring to baked goods.
    Where did you get your bundt tin from? I love the design.
    Kind regards,
    Laura

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    Replies
    1. Thanks Andrea, I will take a look at your post you liked. Your blog is very well presented and with a lovely layout. I'll look forward to having a look around.
      Best wishes,
      Laura

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    2. Thank you very much Laura, looking forward to "seeing" you again soon and following your lovely blog as well.

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    3. Laura, nice to read that you liked the post and the baking pan, if you are interetsed in it, I used it last month, so you can have another look if you want to (http://kitchenlioness.blogspot.de/2013/03/french-friday-with-dorie-ispahan-loaf.html) - the source is at the end of that post but since this is a German company, I will contact them and find out where you can buy this in the UK or whether they will ship it to you. Thanks for your interest! I will get back to you as soon as I know.

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  9. Such beautiful photos. I just looked outside and our rhubarb is just popping up. Another week or two and I will be baking with rhubarb too! Love it.

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    1. Thank you, Cindy, rhubarb is such a lovely vegetable to bake with and if you get a chance to bake this cake, I am sure that you will really enjoy it.

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  10. Yum, a double-whammy of rhubarb loveliness. The lovely cake goes on my list of "reasons to buy a bundt tin". My mother should have a great crop of rhubarb this year. I'll be earmarking some of it for these lovely recipes.

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    1. Hester, thank you for the lovely comment - let me know what other wonderful rhubarb recipes you will be making, I would be interested to know what stikes your fancy when it comes to this versatile vegetable.

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  11. Your cake just looks heavely, a perfect, perfect tea cake. I cannot decide if I like Photo 1 or Photo 4 better but I enjoy your featuring each component of your food essay in one of the pictures. I have never created a cordial and it's not somethingthat's common here so I found your rhubarb variety very interesting. Growing up in the Midwest we had beautiful rhubarb in the Spring and my Mom made the best rhubarb pie. Rhubarb was the first "veggie" that would pop up in the spring and I often served it for dessert in a variety of ways. Michael loved it. Living in the dessert for 9 years, nada, nada. Only a few limp stalks in the stores.

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    1. Mary, thank you very much, this little cake turned out to be quite delicious and it was indeed perfect for tea time, no a crumb left. Rhubarb pie is next on my "must-bake-with-rhubarb" list, I am really looking forward to baking a rhubarb-strawberry pie soon.

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  12. I have never used rhubarb. Can you believe it? My mom never used it, and I just never got around to it. Maybe it is time to take the plunge. I must compliment you on the pan you used for your cake. The shape and detail on teh cake's surface are outstanding. Is it, by chance, a pudding mold - as one might use for a steamed pudding? It looks a bit like that. I have a few, but have never used them for cakes. I think some experimentation is in order. I love coming to your site. You have things that are really unique. Brava!.

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    1. Thank you so very much, Adri - the baking pan for this lovely bundt is a baking pan, not a pudding mold, actually, I do not believe that it would hold up to baking in a hot oven. This baking pan was reproduced from a vinatage copper pan, and the one I own is made of silicone, that might explain the "details" on the finished cake.

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  13. Beautiful recipe !
    I also love to use rhubarb in the kitchen :)

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    1. Thank you so very much for the comment and for visiting my blog too!

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  14. It makes me so happy to see rhubarb around. We've already made a cake and a spread and I'm ready for more :)Your bundt is so pretty and I'm sure tasty as well.
    Marta @ What Should I Eat For Breakfast Today?

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    1. Thank you very much, Marta - rhubarb is indeed a "big thing" in EU, just bought some more yesterday and be baking with that tomorrow. Thanks for visiting!

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  15. Hi Andrea,
    I've made this cake and posted on my blog too. I also wrote a little paragraph about your blog. I would love for you to check my version out and see what you think.

    I would also be most grateful if you could give my blog a small mention on your own.
    Best wishes,
    Laura

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    1. You are the best for letting me know, Laura, I will most definitely refer to your lovely blog in one of my upcoming posts!

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  16. I love your blog, so many good recipes.

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    1. Dear Jen Bishop - thank you very much for your wonderful compliment!

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