{"id":425,"date":"2015-06-28T20:38:07","date_gmt":"2015-06-28T19:38:07","guid":{"rendered":"http:\/\/blog.simonu.me\/?p=425"},"modified":"2015-06-28T20:38:22","modified_gmt":"2015-06-28T19:38:22","slug":"rhabarber-tart-tatin","status":"publish","type":"post","link":"https:\/\/blog.simonu.me\/?p=425","title":{"rendered":"Rhabarber-Tart-Tatin"},"content":{"rendered":"<p>F\u00fcr eine Kuchenform von 24 cm \u00d8<\/p>\n<p><span class=\"ingredient\">M\u00fcrbteig:<\/span><\/p>\n<ul>\n<li><span class=\"ingredient\">120 g kalte Butter<\/span><\/li>\n<li><span class=\"ingredient\">50 g Zucker<\/span><\/li>\n<li><span class=\"ingredient\">Salz<\/span><\/li>\n<li><span class=\"ingredient\">200 g Mehl<\/span><\/li>\n<\/ul>\n<p><span class=\"ingredient\">Belag:<\/span><\/p>\n<ul>\n<li><span class=\"ingredient\">500 g Rhabarber<\/span><\/li>\n<li><span class=\"ingredient\">150 g Zucker<\/span><\/li>\n<li><span class=\"ingredient\">30 g Butter<\/span><\/li>\n<\/ul>\n<p>Butter, Zucker und 1 Prise Salz in eine Sch\u00fcssel geben und gut\u00a0vermischen. Mehl und 2-3 EL eiskaltes Wasser zugeben. Zu einem glatten Teig verkneten. In Folie gewickelt 1 Stunde kalt stellen.<\/p>\n<p>F\u00fcr den Belag den Rhabarber putzen und in schr\u00e4ge, ca. 4 cm lange St\u00fccke schneiden.\u00a0Zucker in einer Pfanne Topf erhitzen, dabei erst r\u00fchren, wenn der Zucker zu schmelzen beginnt. Butter dazugeben und unter R\u00fchren zergehen lassen. In die Kucheform giessen\u00a0und sofort gleichm\u00e4ssig verstreichen.\u00a0Rhabarber kreisf\u00f6rmig darauf\u00a0legen. M\u00fcrbeteig auf einer bemehlten Fl\u00e4che ca. 28 cm gross ausrollen, \u00fcber den Rhabarber legen und an den R\u00e4ndern in die Form dr\u00fccken. Teig mehrfach mit einer Gabel einstechen. Tarte im vorgeheizten Backofen bei 200 Grad auf der mittleren Schiene 30-35 Minuten backen. 1-2 Minuten ruhen lassen, dann vorsichtig auf eine Platte st\u00fcrzen und am besten lauwarm servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>F\u00fcr eine Kuchenform von 24 cm \u00d8 M\u00fcrbteig: 120 g kalte Butter 50 g Zucker Salz 200 g Mehl Belag: 500 g Rhabarber 150 g Zucker 30 g Butter Butter, Zucker und 1 Prise Salz in eine Sch\u00fcssel geben und &hellip; <a href=\"https:\/\/blog.simonu.me\/?p=425\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[76],"_links":{"self":[{"href":"https:\/\/blog.simonu.me\/index.php?rest_route=\/wp\/v2\/posts\/425"}],"collection":[{"href":"https:\/\/blog.simonu.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.simonu.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.simonu.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.simonu.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=425"}],"version-history":[{"count":2,"href":"https:\/\/blog.simonu.me\/index.php?rest_route=\/wp\/v2\/posts\/425\/revisions"}],"predecessor-version":[{"id":427,"href":"https:\/\/blog.simonu.me\/index.php?rest_route=\/wp\/v2\/posts\/425\/revisions\/427"}],"wp:attachment":[{"href":"https:\/\/blog.simonu.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.simonu.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.simonu.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}