{"id":11167,"date":"2014-05-18T09:08:09","date_gmt":"2014-05-18T07:08:09","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11167"},"modified":"2025-05-18T14:22:27","modified_gmt":"2025-05-18T12:22:27","slug":"rhabarber-pudding-streuselkuchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/05\/rhabarber-pudding-streuselkuchen\/","title":{"rendered":"Rhubarb and Custard Streusel Cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 0px 3px; padding-right: 0px; border-width: 0px;\" title=\"Rhabarber-Pudding-Streuselkuchen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/05\/DSC_5709.jpg\" alt=\"Rhabarber-Pudding-Streuselkuchen\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p>Some recipe ideas develop spontaneously. Like the idea for this cake. It started when my favourite colleague asked me if I had a good recipe for a rhubarb streusel cake. Instantly the custard streusel cake come to my mind. Rhubarb and vanilla pairs so greatly and so I suggested to add another layer to the custard streusel. My colleague liked the idea as well and after a short discussions we decided that the rhubarb should be slightly cooked and then bound with some starch like a custard. When I bought my groceries this evening, I saw rhubarb in the fruit section of the supermarket and decided that I had to bake this cake as well. And I\u2019m happy that I did it, because the combination of rhubarb, custard, streuel and a fluffy yeast dough is really divine!<\/p>\n<p><!--more--><\/p>\n<h3><span style=\"text-decoration: underline;\">Rhubarb and Custard Streusel Cake<\/span><\/h3>\n<p>P\u00e2te Ferment\u00e9e<\/p>\n<ul>\n<li>175g flour Type 550<\/li>\n<li>125g Water<\/li>\n<li>2g fresh yeast<\/li>\n<li>3g Salt<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e (or 260g of a refreshed <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a> + 40g Water)<\/li>\n<li>275g Flour Type 550<\/li>\n<li>50g Spelt flour Type 630<\/li>\n<li>175g milk<\/li>\n<li>3g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<li>50g sugar<\/li>\n<li>75g Butter<\/li>\n<\/ul>\n<p>Vanilla custard<\/p>\n<ul>\n<li>750g Milk<\/li>\n<li>1 Vanilla bean<\/li>\n<li>2 Egg yolk(40g)<\/li>\n<li>60g Starch<\/li>\n<li>60g sugar<\/li>\n<\/ul>\n<p>Rhubarb custard<\/p>\n<ul>\n<li>1 kg Rhubarb<\/li>\n<li>80g sugar<\/li>\n<li>80g Water<\/li>\n<li>1 Egg yolk(20g)<\/li>\n<li>30g Starch<\/li>\n<li>30g Water<\/li>\n<\/ul>\n<p>Streusel<\/p>\n<ul>\n<li>400g flour type 550<\/li>\n<li>250g Butter<\/li>\n<li>200g sugar<\/li>\n<li>2g baking powder<\/li>\n<li>a little bit water, if needed<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours. Knead all ingredients except the butter for 5 min at slow speed. The knead 7 min at slow speed. At last add the butter all at onc and knead untill the butter is completly incooperated. Proof for one hour. In the meantime mix the ingredients for streusel, at the end you should have a crumbly dough. For the vanilla custard mix egg yolk, starch, sugar and 6 Tablespoons milk. Bring the remain milk and the pulp of the vanilla bean to boil and stir in the egg yolk mixture and continue stirring until the mixture thickens. Remove from heat and fill the custard in a bowl and cover the surface with cling film. Let it cool to roomtemperature. For the Rhubarb custard mix egg yolk, starch, 30g Water. Wash the rhubarb, peel if necessary, and cut it into slices. Place rhubarb, 80g Water and sugar in a pot and bring to boil. Now stir in the yolk mixture and continue stirring until the mixture thickens. Remove from heat\u00a0 and let cool down a little bit. Roll the dough to the size of the baking tray. Transfer the dough to the paper lined baking Tray. Wisk through the custard until the custard is creamy and spread it on the dough, distribute the rhubarb with a spoon over the vanilla custard and top with Streusel. Proof for about 1 hour. Preheat the oven to 180\u00b0C. Bake at 180\u00b0C for about 50 in with steam. I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some recipe ideas develop spontaneously. Like the idea for this cake. It started when my favourite colleague asked me if I had a good recipe for a rhubarb streusel cake. Instantly the custard streusel cake come to my mind. Rhubarb and vanilla pairs so greatly and so I suggested to add another layer to the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[288,321,358,364,380],"class_list":["post-11167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-pate-fermentee","tag-rhababer","tag-streusel","tag-sweet-starter","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=11167"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11167\/revisions"}],"predecessor-version":[{"id":19731,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11167\/revisions\/19731"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19732"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}