Cut rhubarb in small pieces, put ~100g sugar on it and let it sit 20-30 minutes; throw away liquid. Meanwhile, mix all other ingredients except egg whites, and then combine with rhubarb. Beat egg whites, and add.
Put the filling on the crust, and bake for ~1 hour at 180C.
Credits: Britta Dorn
2014-05-19: Joel says: Cut the butter into the flour with the pastry cutter, then add the egg, then cut it together some more.
2013-06-02: You don’t need to peel the rhubarb. Joel never does, and said I should take it out of the recipe.
2013-05-19: Turns out that this works much better when you use the egg whites instead of the egg yolks, as Joel realized he did in the previous rendition.
2013-04-14: Made today with ~900g rhubarb, sliced and laid on paper towels before being sprinkled with sugar. Reduced heat to 160C and cooked somewhat longer, to adjust for our hot-running oven. Turns out Gwen loves raw, unsugared rhubarb, and kept coming back for more.
Cut bacon into small pieces and fry with the chopped green onions; reserve a few green tops for garnish. Drain off grease. Add parsley, fennel, salt and pepper, fry a little longer. Add chicken broth, cover and simmer a little. Add the mushrooms, mix and re-cover, simmer 10 minutes. Mix flour and sour cream; slowly add to the stew, stirring constantly. Cook slowly, approximately 5 to 10 minutes, this should be a very thick stew when you are done. Sprinkle with chopped green onion or parsley.
Credits: Margherita Alessia din Wallachia, called Geta
15-04-2013: The image in the blog header comes from making this soup.
For cake: cream butter and sugar. Add eggs. Sift flour with baking powder, soda, and salt. Add to creamed mixture. Stir in sour cream and vanilla. Grease tube pan. Put 1/3 of the streusel on the bottom, then half the dough, then another 1/3 of the streusel, then the remainder of the dough and end with streusel. Bake at 350F for 55-60 minutes.
Credit: Rose Jablonski, 12/2003
2013-03-31: Made this Easter Sunday afternoon for a treat. Used 1/4 t salt instead of 1/8 t since I had unsalted butter. (I also added a bit of salt to the streusel.) German sour cream is better than Dutch, but it still isn’t quite right. I used 600ml plus some extra flour (Weizen type 405), rather than 500ml, since it comes in 200ml containers. I baked at 170C, since our oven runs a bit hot.
Heat oven to 350F. Stir together graham cracker crumbs and 2 T sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9″ springform pan. Bake 10 minutes. Cool.
Reduce temperature to 300F. Beat cream cheese in large mixer bowl. Gradually add 1 C sugar, beating until fluffy. Add vanilla. Beat in eggs, one at a time. Pour over crumb mixture.
Bake 1 hour or more until center is firm. Cool to room temperature. Spread with sour cream. Chill at least 3 hours.
22-03-2013: Putting this here for posterity’s sake, since I have a printed copy of it, though I have no idea where it came from. No cheesecake can ever compare with Joel’s, and so I cannot recommend that anyone ever make this.
Heat oven to 350F. Grease a 10″ angel-food cake pan.
In a medium bowl, stir brown sugar, flour, nuts, and cinnamon to mix. Add butter and stir with a fork or rub into dry mixture with fingertips until crumbly.
Beat butter in a large bowl with electric mixer on medium speed until fluffy, about 3 min. Add sugars, one at a time, and beat until well blended. Add eggs, one at a time, beating until blended after each. Reduce mixer speed to low and beat in vanilla, baking powder, baking soda, and salt. Beat in half the flour, then the sour cream, then the rest of the flour.
Spread half the batter in the prepared pan. Top with half the streusel. Carefully spoon on remaining batter, spread smooth, and crumble remaining streusel over the top. Gently press streusel so it will adhere to cake.
Bake 70 min. or until a wooden pick inserted in the center of cake comes out clean. Place plan on wire rack and let cool completely.