Rhabarberkuchen mit Vanillecreme und Streusel

Rhabarberkuchen-mit-vanillecreme-und-streusel

 

Für den Teig:
100 g Butter
80 g Zucker
1 Pkt. Vanillezucker
2 Ei(er)
75 g Schmand
180 g Mehl
1 TL Backpulver, gehäuft
Für die Creme:
1 Pkt. Puddingpulver, Vanille
40 g Zucker
375 ml Milch
125 g Schmand
Für den Belag:
800 g Rhabarber, geschält gewogen
Für die Streusel:
200 g Mehl
100 g Zucker
1 Pkt. Vanillezucker
150 g Butter, kalte
Zimt, nach Geschmack
Puderzucker, zum Besträuen

Zubereitung

Arbeitszeit: ca. 20 Min. / Schwierigkeitsgrad: normal / Kalorien p. P.: keine Angabe

Den Rhabarber schälen, in kleine Stücke schneiden und zuckern. Etwa eine halbe Stunde ziehen lassen. Danach in einem Sieb gut abtropfen lassen.
In der Zwischenzeit aus den Zutaten für den Teig einen Rührteig herstellen und in eine gefettete Springform (28 cm Durchmesser) füllen. Bei 180° im vorgeheizten Backofen ca. 15 Minuten vorbacken.
Für die Streusel Mehl, Zucker, Vanillezucker und Zimt mit der Butter zu einer krümeligen Masse verkneten.
Den Pudding mit dem Zucker und der Milch kochen und unter ständigem Rühren etwas abkühlen lassen. Den Schmand unterrühren und auf dem Kuchenboden verteilen. Darüber die Rhabarberstücke verteilen und die Streusel darüber streuen. Den Kuchen bei 180° ca. 30 – 35 Minuten fertig backen lassen.
In der Form auskühlen lassen und mit Puderzucker bestreuen.

Crème Anglaise Sauce

IMG_9667

Ingredients
1 1/2 cups whole milk, cream, or half-and-half
4 large egg yolks
1/3 cup sugar
pinch salt
1 teaspoon vanilla

Instructions
1. Warm the milk or cream in the saucepan and remove from heat. Make sure it’s cool enough to touch before adding it to the eggs. (You can skip this step, but warming the milk separately helps cut down on cooking time)

2. In a medium, heat-proof bowl, whisk the yolks together and then whisk in the sugar and pinch of salt. Continue whisking until the mixture turns pale yellow and forms ribbons on the surface.

3. Whisking steadily, pour the milk into the egg-sugar mixture in a steady stream.

4. Pour the mixture back into the saucepan and set over medium heat. Stir constantly in an “S” shape to make sure the bottom doesn’t scald or the eggs curdle.

5. Continue stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk.

6. You can also check the temperature with an instant-read or candy thermometer — it should be at least 156°F and not exceed 180&deg. (The higher the temperature, the thicker the final cooled custard will be.)

7. Strain the custard to remove any bits of eggs that may have curdled and stir in the vanilla. Doing this over an ice bath helps stop the cooking process so the custard doesn’t over-cook.

Additional Notes:

• Crème anglaise will keep refrigerated for about one week.

• If you’d like to flavor your custard, you can infuse herbs, spices, or other flavors into the milk in Step 1, or add flavoring extracts along with the vanilla in Step 6.

Lemon Caper Sauce

Ingredients:

2 teaspoon capers
4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
1 to 2 teaspoons chopped parsley

Directions:

Drain and rinse the capers, cut large capers into smalle pieces.
In a small saucepan, melt butter over low heat. Add the minced garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
Add the chopped fresh parsley; stir and remove from the heat.
Drizzle the warm sauce over cooked fish, chicken, or turkey cutlets, and serve immediately.
The recipe makes about 1/3 cup, enough sauce to drizzle over four tuna steaks, chicken breasts, or salmon fillets.
Tips and Variations

Saute 1 tablespoon of minced shallots in the butter until they are translucent. Add the minced garlic and continue with the recipe.
To double the recipe, use 1 1/2 tablespoons of capers, 6 tablespoons of butter, 1 large clove of garlic, 1/4 cup of lemon juice, and 2 teaspoons of lemon zest.

HOLLANDAISE SAUCE

Ingredients:

Makes about 3 cups

7 egg yolks
2 tablespoon water
2 tablespoon fresh lemon juice, if needed (or more)
8 ounces very soft unsalted butter
1 dash cayenne pepper
salt, to taste

Directions:

Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale.
Over moderately low heat and continue to whisk at a reasonable speed, remember eggs tend to overcook.
To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Louisiana-Style Remoulade Sauce

Ingredients
1 1/4 cups mayonnaise.
1/4 cup mustard (Creole mustard if possible)
1 Tbsp sweet paprika.
1-2 teaspoons Cajun or Creole seasoning.
2 teaspoons prepared horseradish.
1 teaspoon pickle juice (dill or sweet, your preference) substitute with little lemon juice or vinegar if pickle juice isn’t available
1 teaspoon hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed.

Directions

Mix all the ingredients together in a medium bowl. preferable a few hours before serving. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Vanilla Cream Sauce

Ingredients

Yield: Makes 2 1/2 cups

2 cups whipping cream
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup butter
1 teaspoon vanilla extract

Directions

Stir whipping cream, sugar and flour together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.