Rhabarber Strudel

Es ist wieder mal Zeit für einen Strudel ☝️

Heute allerdings nicht zum Kaffee, sondern mal als süße Hauptmahlzeit 😉, da sich in meiner Bio-Kiste von letzter Woche noch Rhabarber, als letzter Rest befindet, der verarbeitet werden will ...

Also starte ich Vormittags mit dem Strudelteig!

1992 - habe ich das Rezept von meiner Mum übernommen, schau mal!

250 g glattes Mehl Typ 489

2 EL Rapsöl

1 Ei Gr. L

1/8 l Wasser

1 Kaffeelöffel Essig

1 Prise Salz

und seither kann ich‘s 😉 - das Strudelteig ziehen! 💪

Aber von vorne!

Aus den oben angeführten Zutaten (Weizenmehl glatt Typ 480, Rapsöl) knete ich mit dem Mixer einen glatten Teig.

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Diesen pinsle ich mit Öl ein und stürze eine heiße (noch dampfende) Schüssel (koche Wasser kurz auf) darüber, sodass sich noch leichter Dampf darunter bildet.

Ca. 30 Minuten lasse ich den Strudelteig darunter nun rasten und bereite in der Zwischenzeit die Fülle zu.

Dazu lasse ich ein Stück Butter in der Pfanne schmelzen und röste 150 g geriebene Walnüsse mit ca 80 g Semmelbrösel und Zucker nach Geschmack an.

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Die fertige gerösteten Butter-Nuss-Brösel stelle ich zur Seite.

Den Rhabarber wasche und schäle ich und schneide diesen in kleine Stücke.

Nun bereite ich mir mein Strudeltuch (altes, weißes, halbiertes Tischtuch 🙈) vor und bestaube es mit Mehl.

Darauf gebe ich mittig den Teig und ziehe diesen rundherum hauchdünn aus!

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Die Butter-Nuss-Brösel trage ich auf.

Dann kommt der klein geschnittene Rhabarber, Vanillezucker und etwas Sauerrahm darüber.

Vor dem Aufrollen schneide ich die Ränder rundherum noch ab und klappe rechts und links den Rand ein.

Bei 170 Grad Heißluft (vorgewärmt) backe ich den Strudel ca. 35 Minuten, den ich noch mit zerlassener Butter einpinsle, goldbraun!

Voila - fertig ist das gute Stück ❤️

Ich reiche dazu noch frische Vanillesauce, indem ich einen Pudding nach Vorschrift, mit halbierter Pulver Menge bei 500 ml Milch Menge zubereite!

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Uns schmeckt der Strudel mit der säuerlichen Rhabarbernote sehr gut!