{"id":3323,"date":"2017-06-17T08:13:33","date_gmt":"2017-06-17T06:13:33","guid":{"rendered":"http:\/\/jennyisbaking.com\/?p=3323"},"modified":"2018-08-19T16:23:21","modified_gmt":"2018-08-19T14:23:21","slug":"rhubarb-pie-in-all-its-glory","status":"publish","type":"post","link":"https:\/\/jennyisbaking.com\/de\/2017\/06\/17\/rhubarb-pie-in-all-its-glory\/","title":{"rendered":"Rhabarber-Baiser-Kuchen"},"content":{"rendered":"<p>Findet ihr das auch so schlimm, wenn man einen Kuchen mit einer Fr\u00fcchtef\u00fcllung isst und dann irgendwie alles so maschig und klebrig wird? Ich finde das ziemlich doof. Falls jemand von euch mal so ein Matschfest erlebt hat, als er\/sie Rhabarberkuchen gegessen hat, wei\u00df wovon ich spreche. Aber damit ist jetzt Schluss, ich habe ein ganz tolles Rezept ausfindig gemacht, dass die geheime L\u00f6sung bietet! Vanillepuddingpulver! Ganz viel frischer Rhabarber (fast ein Kilo), aber alles h\u00e4lt ganz wunderbar zusammen. Dazu noch leckeres Baiser obenauf, und wir haben unseren Lieblingsfr\u00fchlingkuchen. Ich glaub, das ist was sehr Deutsches, dass wir einfach mal Baiser auf Rhabarberkuchen packen, aber egal, mega lecker, erfrischend und einfach gut.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3331\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2017\/06\/17\/rhubarb-pie-in-all-its-glory\/dsc02360\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg?fit=590%2C800&amp;ssl=1\" data-orig-size=\"590,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;6.3&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NEX-7&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497556589&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.125&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Rhubarb Meringue Pie\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg?fit=221%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg?fit=590%2C800&amp;ssl=1\" class=\"size-full wp-image-3331 aligncenter\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg?resize=590%2C800\" alt=\"\" width=\"590\" height=\"800\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg?w=590&amp;ssl=1 590w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02360.jpg?resize=221%2C300&amp;ssl=1 221w\" sizes=\"auto, (max-width: 590px) 100vw, 590px\" \/><\/a><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3343\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2017\/06\/17\/rhubarb-pie-in-all-its-glory\/dsc02389\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg?fit=533%2C800&amp;ssl=1\" data-orig-size=\"533,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;7.1&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NEX-7&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497635786&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.033333333333333&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Rhubarb Meringue Pie\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg?fit=533%2C800&amp;ssl=1\" class=\"size-full wp-image-3343 aligncenter\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg?resize=533%2C800\" alt=\"\" width=\"533\" height=\"800\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg?w=533&amp;ssl=1 533w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02389.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"auto, (max-width: 533px) 100vw, 533px\" \/><\/a><\/p>\n<p><!--more-->Ich halte es kurz heute. Denn die Rhabarbersaison ist irgendwie immer sehr kurz. Also, wenn du Lust auf ein leckeres St\u00fcck Rhabarberkuchen hast, ran an die Sch\u00fcsseln und los geht es!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3333\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2017\/06\/17\/rhubarb-pie-in-all-its-glory\/dsc02403\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?fit=1133%2C800&amp;ssl=1\" data-orig-size=\"1133,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;6.3&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NEX-7&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497635969&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.01&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Rhubarb Meringue Pie\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?fit=300%2C212&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?fit=1024%2C723&amp;ssl=1\" class=\"alignnone size-full wp-image-3333\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?resize=1080%2C763\" alt=\"\" width=\"1080\" height=\"763\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?w=1133&amp;ssl=1 1133w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?resize=300%2C212&amp;ssl=1 300w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?resize=768%2C542&amp;ssl=1 768w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?resize=1024%2C723&amp;ssl=1 1024w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02403.jpg?resize=1080%2C763&amp;ssl=1 1080w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3336\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2017\/06\/17\/rhubarb-pie-in-all-its-glory\/dsc02412\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?fit=1200%2C800&amp;ssl=1\" data-orig-size=\"1200,800\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;6.3&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NEX-7&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497636057&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.01&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Rhubarb Meringue Pie\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?fit=1024%2C683&amp;ssl=1\" class=\"alignnone size-full wp-image-3336\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?resize=1080%2C720\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02412.jpg?resize=1080%2C720&amp;ssl=1 1080w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>Ursprung: <a href=\"http:\/\/www.chefkoch.de\/rezepte\/237191096536118\/Rhabarberkuchen-sehr-fein.html\" target=\"_blank\" rel=\"noopener\">Chefkoch<\/a><\/p>\n<p><span class=\"sp_shortcode\">\t<div id=\"recipe\"><\/div>\r\n\t<div class=\"sp-recipe\" id=\"printthis\">\r\n\t\t\r\n\t\t<div class=\"recipe-overview\">\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-image\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02382-1.jpg?w=1080&#038;ssl=1\">\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"#\" onclick=\"jQuery('#printthis').print()\" class=\"sp-print\"><i class=\"fa fas fa-print\"><\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-header\">\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-title-header\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<h2>Rhabarber-Baiser-Kuchen<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t<div class=\"recipe-meta\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-user\"><\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Serves: Eine 26 cm \u2205 Springform<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-clock\"><\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Cooking Time: 25min Vorbereitung + 45min backen<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-ingredients\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><b>F\u00fcllung<\/b><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>900 gr Rhabarber (nach dem Wiegen und Sch\u00e4len)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>150 gr wei\u00dfer Zucker (je nach S\u00e4ure des Rhabarbers evtl. etwas mehr)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2 Packungen Vanillepuddingpulver<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><\/br><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><b>M\u00fcrbeteig<\/b><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>200 gr Mehl, Type 405<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>65 gr wei\u00dfer Zucker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>65 gr kalte Butter<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 Ei<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Optional: 2-5 TL kaltes Wasser<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><\/br><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><b>Baiser<\/b><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>3 Eiwei\u00df<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>100 gr wei\u00dfer Zucker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-method\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">1<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>F\u00fcr die <b>F\u00fcllung<\/b> den vorbereiteten Rhabarber in eine gro\u00dfe Sch\u00fcssel geben und mit dem Zucker vermischen. Stehen lassen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">2<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Dann den <b>M\u00fcrbeteig<\/b> vorbereiten, indem man Mehl, Butter und Zucker zusammenmischt bis Streusel entstehen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">3<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Dann das Ei hinzuf\u00fcgen und zu einem glatten Teig verarbeiten. Zur Not etwas kaltes Wasser hinzuf\u00fcgen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">4<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>In Frischhaltefolie mind. eine halbe Stunde im K\u00fchlschrank ruhen lassen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">5<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Nun f\u00fcr die <b>F\u00fcllung<\/b> den Rhabarber durch ein grobes Sieb geben, den Saft auffangen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">6<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Den Saft mit Wasser verd\u00fcnnen (500ml). 12 TL dieses Rhabarberwassers in einer separaten Tasse aufbewahren. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">7<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Den Rhabarber in einen Topf geben und aufkochen lassen bis er weich ist. Das Vanillepuddingpulver in der Tasse anr\u00fchren und zu dem kochenden Rhabarber geben und zwei weitere Minuten k\u00f6cheln lassen. Etwas abk\u00fchlen lassen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">8<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Ofen auf 190 Grad vorheizen, eine Springform a 26 cm buttern und den Teig ausrollen, sodass er mit Rand in die Springform passt. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">9<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Den Rhabarber hinzuf\u00fcgen, er muss nicht komplett kalt sein. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">10<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>35min auf mittlerer Schiene backen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">11<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>W\u00e4hrenddessen das <b>Baiser<\/b> vorbereiten, indem man die Eiwei\u00dfe aufschl\u00e4gt. Nach ein paar Minuten den Zucker einrieseln lassen und auf h\u00f6chster Stufe so lange schlagen bis ein festes Baiser entsteht. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">12<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Den Kuchen aus dem Ofen nehmen und das Baiser aufspritzen oder mit einem L\u00f6ffel wellenf\u00f6rmig aufstreichen. Weitere 10min backen. Ich reduziere die Temperatur zu 160, damit das Baiser nicht zu braun wird. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">13<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Nach insgesamt 45min Backzeit den Kuchen aus den Ofen nehmen und ausk\u00fchlen lassen. Es ist normal, dass die Rhabarberf\u00fclllung noch etwas wacklig ist. Die Masse wird erst fest, wenn der Kuchen komplett ausgek\u00fchlt ist und am besten im K\u00fchlschrank gelagert wird. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">14<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Schmeckt gek\u00fchlt besonders gut.<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-notes\">\r\n\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Notes<\/h3>\r\n\t\t\t\r\n\t\t\t<p>Nat\u00fcrlich kann statt Rhabarber anderes Obst verwendet werden, z.B. Erdbeeren oder Himbeeren.\r\nKeine Ahnung, was du mit den \u00fcbrig gebliebenen Eigelben machen sollst? Versuch es mal mit dieser Zitronencreme (Lemon Curd), siehe <a href=\"http:\/\/jennyisbaking.com\/2017\/05\/26\/meringue-filled-with-lemon-curd\/\" target=\"_blank\" rel=\"noopener noreferrer\">hier<\/a> (im Moment nur auf Englisch)<\/p>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t<script type=\"application\/ld+json\">\r\n\t\t\t{\r\n\t\t\t  \"@context\": \"http:\/\/schema.org\",\r\n\t\t\t  \"@type\": \"Recipe\",\r\n\t\t\t  \"url\": \"https:\/\/jennyisbaking.com\/de\/2017\/06\/17\/rhubarb-pie-in-all-its-glory\/\",\r\n\t\t\t  \"author\": {\r\n\t\t\t\t\"@type\": \"Thing\",\r\n\t\t\t\t\"name\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"datePublished\": \"Samstag, der 17. Juni 2017\",\r\n\t\t\t  \"cookTime\": \"P\",\r\n\t\t\t  \t\t\t  \"description\": \"\",\r\n\t\t\t  \"image\": \"https:\/\/jennyisbaking.com\/wp-1c174-content\/uploads\/2017\/06\/DSC02382-1.jpg\",\r\n\t\t\t  \"recipeIngredient\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<b>F\u00fcllung<\/b>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"900 gr Rhabarber (nach dem Wiegen und Sch\u00e4len)\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"150 gr wei\u00dfer Zucker (je nach S\u00e4ure des Rhabarbers evtl. etwas mehr)\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"2 Packungen Vanillepuddingpulver\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<\/br>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<b>M\u00fcrbeteig<\/b>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"200 gr Mehl, Type 405\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"65 gr wei\u00dfer Zucker\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"65 gr kalte Butter\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"1 Ei\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"Optional: 2-5 TL kaltes Wasser\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<\/br>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<b>Baiser<\/b>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"3 Eiwei\u00df\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"100 gr wei\u00dfer Zucker\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t  ],\r\n\t\t\t  \"name\": \"Rhabarber-Baiser-Kuchen\",\r\n\t\t\t  \"nutrition\": {\r\n\t\t\t\t\"@type\": \"NutritionInformation\",\r\n\t\t\t\t\"calories\": \"\",\r\n\t\t\t\t\"carbohydrateContent\": \"\",\r\n\t\t\t\t\"cholesterolContent\": \"\",\r\n\t\t\t\t\"fatContent\": \"\",\r\n\t\t\t\t\"fiberContent\": \"\",\r\n\t\t\t\t\"proteinContent\": \"\",\r\n\t\t\t\t\"saturatedFatContent\": \"\",\r\n\t\t\t\t\"sodiumContent\": \"\",\r\n\t\t\t\t\"sugarContent\": \"\",\r\n\t\t\t\t\"transFatContent\": \"\",\r\n\t\t\t\t\"unsaturatedFatContent\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"prepTime\": \"P\",\r\n\t\t\t  \"totalTime\": \"P\",\r\n\t\t\t  \"recipeCategory\":\"\",\r\n\t\t\t  \"recipeCuisine\":\"\",\r\n\t\t\t  \"keywords\": \"\",\t\t\t  \r\n\t\t\t  \"recipeInstructions\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"F\u00fcr die <b>F\u00fcllung<\/b> den vorbereiteten Rhabarber in eine gro\u00dfe Sch\u00fcssel geben und mit dem Zucker vermischen. Stehen lassen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dann den <b>M\u00fcrbeteig<\/b> vorbereiten, indem man Mehl, Butter und Zucker zusammenmischt bis Streusel entstehen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dann das Ei hinzuf\u00fcgen und zu einem glatten Teig verarbeiten. Zur Not etwas kaltes Wasser hinzuf\u00fcgen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"In Frischhaltefolie mind. eine halbe Stunde im K\u00fchlschrank ruhen lassen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Nun f\u00fcr die <b>F\u00fcllung<\/b> den Rhabarber durch ein grobes Sieb geben, den Saft auffangen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Den Saft mit Wasser verd\u00fcnnen (500ml). 12 TL dieses Rhabarberwassers in einer separaten Tasse aufbewahren. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Den Rhabarber in einen Topf geben und aufkochen lassen bis er weich ist. Das Vanillepuddingpulver in der Tasse anr\u00fchren und zu dem kochenden Rhabarber geben und zwei weitere Minuten k\u00f6cheln lassen. Etwas abk\u00fchlen lassen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Ofen auf 190 Grad vorheizen, eine Springform a 26 cm buttern und den Teig ausrollen, sodass er mit Rand in die Springform passt. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Den Rhabarber hinzuf\u00fcgen, er muss nicht komplett kalt sein. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"35min auf mittlerer Schiene backen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"W\u00e4hrenddessen das <b>Baiser<\/b> vorbereiten, indem man die Eiwei\u00dfe aufschl\u00e4gt. Nach ein paar Minuten den Zucker einrieseln lassen und auf h\u00f6chster Stufe so lange schlagen bis ein festes Baiser entsteht. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Den Kuchen aus dem Ofen nehmen und das Baiser aufspritzen oder mit einem L\u00f6ffel wellenf\u00f6rmig aufstreichen. Weitere 10min backen. Ich reduziere die Temperatur zu 160, damit das Baiser nicht zu braun wird. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Nach insgesamt 45min Backzeit den Kuchen aus den Ofen nehmen und ausk\u00fchlen lassen. Es ist normal, dass die Rhabarberf\u00fclllung noch etwas wacklig ist. Die Masse wird erst fest, wenn der Kuchen komplett ausgek\u00fchlt ist und am besten im K\u00fchlschrank gelagert wird. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Schmeckt gek\u00fchlt besonders gut.\"\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t  ],\r\n\t\t\t  \t\t\t  \"recipeYield\": \"Eine 26 cm \u2205 Springform\"\t\t\t  \t\t\t}\r\n\t\t<\/script>\r\n\t\t\r\n\t<\/div>\r\n\t<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 172px; left: 20px;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 2719px; left: 20px;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 1896px; left: 20px;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 1896px; left: 20px;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 1896px; left: 20px;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 1896px; left: 20px;\">Merken<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Merken<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Leider ist der Eintrag nur auf English verf\u00fcgbar.<\/p>\n","protected":false},"author":1,"featured_media":3342,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[416,922,9,415,417,414,400],"tags":[16,82,149,151,153,152,150],"class_list":["post-3323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruhling","category-german-recipes","category-pies-and-tarts","category-sommer","category-spring","category-summer","category-tartes-und-kleingeback","tag-baiser","tag-meringue","tag-pie","tag-rhabarber","tag-rhabarber-baiser-kuchen","tag-rhabarberkuchen","tag-rhubarb"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Rhabarber-Fans kommen hier voll auf ihre Kosten, das hier ist absolut schn\u00f6rkerloser Pie, M\u00fcrbeteig, dann ganz, ganz viel s\u00e4uerlicher Rhababer, noch mal Teig\u2026","rel":"","context":"In &quot;Fr\u00fchling&quot;","block_context":{"text":"Fr\u00fchling","link":"https:\/\/jennyisbaking.com\/de\/category\/fruhling\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2023\/04\/Rhabarber-Pie.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2023\/04\/Rhabarber-Pie.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2023\/04\/Rhabarber-Pie.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8425,"url":"https:\/\/jennyisbaking.com\/de\/2019\/04\/05\/rhubarb-tart-with-streusel\/","url_meta":{"origin":3323,"position":2},"title":"Rhabarber-Tarte mit Streuseln","author":"Jenny","date":"Freitag, der  5. April 2019","format":false,"excerpt":"Ich habe mir \u00fcberlegt, dass ich heute ein geliebtes Familienrezept einfach ein bisschen abwandle und eine leckere Rhabarber-Tarte mit Streuseln vorstelle. Das Rezept ist simpel: M\u00fcrbeteig, auf den kleingeschnittener Rhabarber kommt und obenauf Streusel. Fertig. Ich finde, die einfachen Rezepte sind oft die besten, findest du das auch? 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Ein Pie ist, im klassischen Sinne, ein M\u00fcrbeteigboden, der eine F\u00fcllung enth\u00e4lt und schon zu Pioneerzeiten in USA gebacken werden konnte, da keinerlei Triebmittel verwendet wird und er oft aus wenigen Zutaten wie Mehl, Zucker, Butter\u2026","rel":"","context":"In &quot;How to&quot;","block_context":{"text":"How to","link":"https:\/\/jennyisbaking.com\/de\/category\/how-to\/"},"img":{"alt_text":"Amerikanischer Cherry-Pie","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2021\/06\/DSC03382.jpg?fit=534%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2021\/06\/DSC03382.jpg?fit=534%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2021\/06\/DSC03382.jpg?fit=534%2C800&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":18043,"url":"https:\/\/jennyisbaking.com\/de\/2025\/05\/02\/schneller-einfacher-rhabarber-kuchen-rezept\/","url_meta":{"origin":3323,"position":4},"title":"Blitzschneller Rhabarberkuchen mit Streuseln","author":"Jenny","date":"Freitag, der  2. 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